Mary Berry Cheese And Potato Pie Food

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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

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

CHEESE AND POTATO PIE



Cheese and potato pie image

A budget-friendly family classic, this cheese and potato pie (no pastry, lots of cheese) has a real taste of schooldays nostalgia. Each serving (without the optional serving suggestions) provides 567 kcal, 23g protein, 51g carbohydrates (of which 6g sugars), 29g fat (of which 17g saturates), 5g fibre and 1.3g salt.

Provided by Sarah Cook

Categories     Main course

Yield Serves 4

Number Of Ingredients 9

1kg/2lb 4oz big floury potatoes, peeled and cut into large chunks
25g/1oz butter, diced, plus extra for greasing
250ml/9fl oz milk
1 tsp English mustard powder or English mustard
225g/8oz mature cheddar, grated
5-6 spring onions, finely sliced
1 large free-range egg, beaten
salt and freshly ground black pepper
salad, pickle and mustard, or steamed green vegetables

Steps:

  • Put the potatoes into a large saucepan, cover with water and add 1 teaspoon of salt. Boil for 12-15 minutes until the potatoes are tender. Drain well, then tip back into the saucepan over a low heat to steam-dry for a few minutes.
  • Preheat the oven to 190C/170C Fan/Gas 5. Grease a deep baking dish with butter.
  • Mash the potatoes using a masher or ricer, then mix in the butter, milk and mustard. Add two-thirds of the cheese, the spring onions and the egg and briefly mix together. Taste and season with salt and pepper.
  • Spoon the potatoes into the baking dish. You can leave the top craggy, or smooth with a spatula then run a fork over to scruff up the surface. Sprinkle the remaining cheese over the top.
  • Bake for 35-40 minutes until the top is crisp and well browned. Serve with a colourful salad, pickle and mustard, or steamed green vegetables.

Nutrition Facts : Calories 567kcal, Carbohydrate 51g, Fat 29g, Fiber 5g, Protein 23g, SaturatedFat 17g, Sugar 6g

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