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Cheddar cheese & shallot pie with fennel seed pastry

Ingredients

  1. Step 1 140g unsalted butter , plus extra for greasing
  2. Step 2 375g plain flour
  3. Step 3 ¼ tsp mustard powder
  4. Step 4 1 tsp fennel seeds
  5. Step 5 2 large King Edward potatoes , cut into small cubes
  6. Step 6 2 tbsp unsalted butter
  7. Step 7 4 large banana shallots , sliced
  8. Step 8 7 spring onions , finely sliced
  9. Step 9 3 medium eggs
  10. Step 10 150ml double cream
  11. Step 11 1 tsp thyme leaves
  12. Step 12 200g strong cheddar , grated
  13. Step 13 1 egg yolk , beaten
  14. Step 14 1-2 tsp milk
Cheddar cheese & shallot pie with fennel seed pastry
Calories: 604 Carbohydrate: 45 g Protein: 15 g Fat: 39 g
Cook time: 105 minutes Prep time: 40 minutes Total time: 145 minutes Servings: 8

TAGS

Main course Supper British Calcium Cheddar cheese comfort food Fennel seed Georgina Fuggle Main Pastry pie Shallot Spring Sunday meal Vegetarian Vegetarian main Vegetarian pie

Directions

  1. Step 1 Heat oven to 180C/160C fan/gas 4. First, make the filling. Boil the potatoes in a large pan of salted water for 10-15 mins until a knife is easily inserted but the potatoes still hold their shape.
  2. Step 2 Melt the butter in a medium saucepan over a low heat. Slowly sweat the shallots and spring onions with a pinch of salt until softened, stirring occasionally, about 10-12 mins. Meanwhile, whisk together the eggs, cream, thyme, cheese and some seasoning. Set aside.
  3. Step 3 To make the pastry, melt the butter with 100ml water in a small saucepan and bring to a simmer. Tip the rest of the pastry ingredients and 1 / 2 tsp salt into a large bowl. Make a well in the centre and pour in the butter. Stir with a wooden spoon, then bring together with your hands, kneading lightly for a few mins.
  4. Step 4 Grease a large 20-26cm pie dish. On a lightly dusted work surface, roll out two-thirds of the pastry big enough to fill the base and sides of your dish. Use the remaining pastry to roll out a lid.
  5. Step 5 Add the potato and shallot mixture to the beaten egg filling, and spoon into your pastry case. Cover with the pastry lid and crimp the edges decoratively.
  6. Step 6 Finally, beat the egg yolk with the milk and glaze the pie. Poke a couple of small steam holes in the top, chill for 10 mins, then bake in the oven for 40-45 mins.