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LOCATION: Recipes >> Entrée Pies >> Veggie 04

Print this Recipe    Veggie 04

Cheddar and Apple Pie

85g / 3oz butter
200g / 8oz plain flour
140g / 5oz mature Cheddar, finely grated
milk for glazing
25g / 1oz mature Cheddar and a little chopped sage, for sprinkling

300g / 10oz sweet potatoes, peeled and very thinly sliced
1 large onion, about 250-300g / 9-10oz in weight, peeled and thinly sliced
2 Tbsp vegetable oil
1 Bramley cooking apple, about 300g / 10oz in weight, peeled and sliced
1 Tbsp chopped fresh sage
200g / 8oz Wensleydale, cut into small dice
125ml / 4fl oz cr=eme fraiche

Rub the butter into the flour to make fine crumbs. Stir in 100g /
4oz Cheddar and some salt and pepper. Mix with two to four tablespoons
of water (just enough to bind). Wrap the dough in plastic film and
chill for 30 minutes. Preheat the oven to 190C / Gas 5 / fan oven
170C. Meanwhile, parboil the potatoes for 2-3 minutes, then drain
and rinse in cold water. Gently fry the onion in the oil for about
5-8 minutes until softened. Line a buttered deep 23cm / 9in flan
dish with two thirds of the pastry. Fill with half the potatoes,
half the onion, half the apple, half the sage and half the Wensleydale,
seasoning lightly as you go. Repeat layers. Spoon over the cr=eme
fraiche, cover with the remaining pastry. Pinch the pastry edges
firmly together and make a tiny hole in the top with a knife. Brush
with a little milk, sprinkle over the Cheddar and a little sage.
Bake for about 45 minutes until the pastry is golden and the filling
is soft. Cool for at least 15 minutes before serving. Serves 6

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