Lancashire Potato Pie Food

POTATO PIE

Potato Pie image

I thought I better post this so that I would know where it is every time I go to make it. I am tired of searching through umpteem books each time. It is my husband's favorite dish and if I have to be honest I really enjoy it as well. It's a supper dish found in both Monmouthshire and the Welsh counties, traditionally served with pickled beets or pickled red cabbage. We like it with crusty brown bread and pickled beets. It's delicious!

Provided by MarieRynr

Categories Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs potatoes, peeled and cut into quarters
1/4 pint milk
1 ounce butter
4 ounces grated strong cheddar cheese (or similar cheese)
salt and white pepper
2 -3 ounces white breadcrumbs, lightly crisped
melted butter, to brush over the top

Steps:

Boil the potatoes in salted water until cooked.
Preheat oven to 425*F.
Drain the potatoes well, add the milk and butter and mash until smooth, then stir in the cheese and seasoning.
Butter a 1 1/2 to 2 pint pie dish and sprinkle with the breadcrumbs, pressing them to the base and sides with the back of a spoon.
Spoon the potato and cheese mixture into the dish and rough up the top with a fork.
Brush with the melted butter.
Bake for 20 to 30 minutes or until golden brown.
Serve with pickled beets or red cabbage and thick slices of crusty brown bread (buttered of course!).

MELTY CHEESE & POTATO PIE

Melty cheese & potato pie image

Drawing from the apres-ski classic tartiflette, this indulgent pie transforms into a cheesy fondue with creamy sliced potatoes and crisp puff pastry

Provided by Barney Desmazery

Categories Dinner, Main course, Supper

Time 1h15m

Number Of Ingredients 12

Ingredients

750g floury potatoes (such as King Edwards), sliced
100ml crème fraîche
pinch of freshly grated nutmeg
plain flour, for dusting
2 x 375g blocks of all-butter puff pastry
250g round camembert (or vegetarian alternative)
1 egg, beaten
1 shallot, finely chopped
2 tsp Dijon mustard
2 tbsp red wine vinegar
100ml olive oil
500g chicory (I used red and white for colour contrast), leaves separated

Steps:

Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a pan of cold water, bring up to the boil and cook for 2 mins. Drain well, tip back into the saucepan and mix with the crème fraîche. Season, sprinkle over the nutmeg and set aside.
Dust your work surface with flour, roll the first block of pastry to a circle about 28cm wide and place on a baking tray. Arrange a third of the potatoes in the middle of the pastry, then sit the cheese on top. Pile the rest of the potato around the cheese, leaving a 1cm border at the edge of the pastry.
Roll the remaining pastry out to a circle about 30cm wide, dusting with more flour if needed. Brush the edges of the pastry on the tray with egg, then drape over the larger circle and seal the sides well, crimping as you go round. A tight seal is important to stop the cheese escaping.
Brush all over with egg and lightly score a spiral into the pastry with the back of a knife. Bake the pie for 30 mins until golden brown and puffed up. As soon as the pie comes out of the oven, glaze with a little more egg and leave to cool for 5 mins.
Meanwhile, whisk the shallot, mustard, vinegar and oil together. Place the chicory in a bowl and toss with the dressing. Serve the pie cut into oozy wedges, with the salad on the side.

Nutrition Facts : Calories 555 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium

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