Deep-dish cheese, onion & potato pie

Name: Deep-dish cheese, onion & potato pie
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 200 grams strong, hard cheese (we used cheddar ), ½ coarsely grated, ½ cut into small chunks; 200 milliliters crème fraîche; 500 grams shortcrust pastry; 1 kg floury potatoes, thinly sliced; 2 onions, finely sliced; 1 bunch spring onions, roughly chopped; 1 small pinch grated nutmeg; 1 large pinch paprika; 1 egg, beaten

Deep-dish cheese, onion & potato pie could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 438 calories, 12g of protein, and 13g of fat. If you have paprika, nutmeg, floury potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes.

Instructions

Heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

In a small bowl, mix the grated cheddar with the crme frache, then set aside. Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide.

Ingredients you will need

Cheddar Cheese

All Purpose Flour

Equipment you will use

Cake Form

Pie Form

Bowl

Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.

Ingredients you will need

Roll

Place a layer of potatoes over the tart and scatter over some of the sliced onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika.

Ingredients you will need

Spring Onions

Potato

Paprika

Cheese

Nutmeg

Onion

Pepper

Salt

Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crme frache mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crme frache mix.

Ingredients you will need

Potato

Cheese

Onion

Roll the remaining pastry so it fits over the potatoes.

Ingredients you will need

Potato

Roll

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.

Ingredients you will need

Egg

Equipment you will use

Knife

Place the pie on a baking sheet, bake for 30 mins, reduce the temperature to 180C/ fan 160C/gas 4, then carry on baking for 1 hr until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad or baked beans on the side.

Ingredients you will need

Baked Beans

Equipment you will use

Baking Sheet

Oven

Equipment

Ingredients

Servings:

200grams

strong, hard cheese (we used cheddar ), ½ coarsely grated, ½ cut into small chunks 200milliliters

crème fraîche 500grams

shortcrust pastry 1kg

floury potatoes, thinly sliced 2

onions, finely sliced 1bunch

spring onions, roughly chopped 1small pinch

grated nutmeg 1large pinch

paprika 1

egg, beaten

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Vin Santo

Pie on the menu? Try pairing with Lambrusco Dolce, Late Harvest Riesling, and Vin Santo. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. One wine you could try is Chateau Chantal Late Harvest Riesling. It has 4.5 out of 5 stars and a bottle costs about 21 dollars.