Cheese, potato and onion pie brings back memories of my gran. She was making this simple recipe well over 60 years ago. We would have this served with vegetables (usually green beans that she grew in her back yard0, or with baked beans and chips to fill us up. Autumn is upon us and the nights are drawing in and so this is a bit of frugal, comfort food.
I like this recipe as it does not use up too much of my cheese, and I can use the onions and potato from my garden. I have some small onions as I planted a second crop late in the season and they are just right when I want small amounts of flavour, like in this recipe. The pie was made with whole meal pastry as I got a bag of wholemeal flour for 25p from the Company shop last month, but it had a short date and needed using up. I usually just make cheese, potato and onion pie with ordinary white, short crust pastry, though. I cook this in a 7 inch pie dish or sandwich tin. The one in the picture was a 5 inch tin and I made two little individual ones as well to go into the freezer.
8oz short crust pastry
8oz diced cooked potatoes
4oz grated cheese (I use extra mature cheddar)
1 small grated onion
salt and pepper
A bit of milk to wash the pastry and if required to moisten the mix.
- Roll half of the pastry out until it is a quarter of an inch thick.
- Line the greased tin.
- Mix the potato, onion, herbs, salt and pepper and cheese together, adding a splash of milk to moisten it if needed. I did not need any.
- Spread the mixture out in a lined tin.
- Roll out the rest of the pastry and make a lid for the pie.
- Place the lid on top of the mixture, make a slit in the top of the pie and decorate with pastry leaves.
- Wash the top of the pie with milk using a pastry brush
- Bake at 180C for about 30 minutes.
I prefer this eaten hot but any left overs can be eaten cold and taken for a packed lunch.