Say Cheese! Cheese, Onion and Potato Pie recipe
|Prep time||15 minutes|
|Cook time||30 minutes|
|Total time||45 minutes|
|Meal type||Lunch, Main Dish, Snack|
|Allergy list||Egg, Milk|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot|
|Description||A classic British pie made with Cheddar cheese, onions, cream cheese and potatoes, all encased in a crisp shortcrust case - pure heaven! Bring a smile to the faces of your family and try to cut out the letters to spell "say cheese", or decorate with pastry leaves and flowers. Perfect for picnics, lunch boxes and family suppers, this pie also freezes well.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 7.9oz shortcrust pastry (made with 225g flour and 115g fats)
- 7oz mature cheddar cheese (grated)
- 2 onions (peeled and grated)
- 4 tablespoons cream cheese
- 1 teaspoon english mustard powder
- 8 tablespoons mashed potatoes (cold cooked. Or about 4 large potatoes, peeled, boiled and mashed)
- 1 egg (beaten)
- black pepper (freshly ground)
Heat oven to 200°C / 400°F / Gas Mark 6 (fan) or 180ºC / 350ºF / Gas Mark 4 (gas).
Grease a 20cm (8") pie dish.
Mix the grated cheese, grated onion, cream cheese, English mustard powder and cold mashed potatoes together and make sure they are well combined.
Add salt and freshly ground black pepper to taste and set to one side.
Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the dish with a little overhang.
Spoon the cheese filling into the lined pie dish.
Roll the remaining pastry so it fits over the filing.
Brush the sides with egg, then lay the pastry over the top.
Squeeze the edges together and trim with a knife.
Crimp the sides and brush the top all over with egg.
With any offcuts of pastry, cut out some decorative leaves or cut out the words "say cheese"!
Brush with more egg and then place the pie on a baking sheet, bake for 30 mins or until golden brown.
Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad or seasonal vegetables on the side.
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