Entrée Pies: Veggie 04 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Entrée Pies >> Veggie 04


	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