Cheese & Onion Potato Pie

Ingredients – Pastry

• 450g plain flour
• 2 tsp baking powder
• Half tsp salt
• 120g butter
• 1 egg yolk
• 50g grated parmesan cheese
• 120ml water
• 1 egg beaten

Ingredients (Filling)

• 1 Potato (cut into cubes)
• 2 onions (finely chopped)
• 1 tbsp plain flour
• 50 ml whole milk
• 50ml double cream
• 150g of Cahills Vintage Cheddar (grated)
• Half tsp Dijon mustard
• Half tsp pepper (Cayenne)
• Salt and pepper

Method

1. Add flour, baking powder, salt, butter and egg yolk into the food processor
2. Blend until the mixture looks like breadcrumbs
3. Add some parmesan & stir to combine
4. Slowly add water a tbsp at a time until mixture forms a dough
5. Roll this dough into a ball, then wrap it in cling film and allow chill inn fridge for one hour
6. Add the sliced onions & cook for 2-3 mins until softened (drain and cook on frying pan)
7. Sprinkle flour over the onions and stir to combine
8. Add milk and cream & heat for 3-4 mins over medium heat until well thickened
9. Add pre-cooked potato cubes, grated vintage cheddar, mustard & cayenne pepper and stir well to combine
10. Pre-heat oven to 180 degrees & crease tin with butter
11. Take pastry from the fridge and roll out two thirds of it using a rolling pin. Lay the pastry over the pie tin & press the pastry around the tin
12. Add the mixture into the tin
13. Roll out the remaining pastry and stretch and place on top of the tin pressing in at the sides
14. Brush the rim of pastry with beaten egg
15. Place 2 small holes on the roof of the pie to allow steam to escape
16. Brush the rest of it with beaten egg
17. Bake for 20-30 mins
18. Allow to cool and serve