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Potato and Cheese Pie

Ingredients

Serves 6-8

750g desire potatoes (peeled weight)
1 wheel camembert
1 sheet of ready rolled Puff pastry into a rectangular sheet, not a circle
1 egg, beaten and sieved- for the egg wash
Sea Salt & Black Pepper

Equipment
2lb loaf tin, approximately 20cm by 14cm and with a depth of 6cm

Instructions

  1. Peel and slice the potatoes into 5mm slices. Place into cold water in a large pan with a pinch of salt and bring to the boil. Meanwhile, preheat oven 200°C.
  2. Boil until just cooked but still holding their shape. Strain and allow to cool.
  3. Meanwhile, prep the cheese wheel into 3-4mm slices.
  4. On a lightly floured surface, place the pastry out into a sheet. You are using this pastry to line the loaf tin but also create a lid. Using a sharp knife, cut out a piece of pastry big enough to create a lid for the top of the pie, leave this on a tray in the fridge until later.
  5. To line the loaf tin with puff pastry, place the tin in the middle of the remaining pastry on the work surface and from the edge of the pastry, cut towards the corners of the tin.
  6. Place the pastry into the loaf tin, making sure it covers the walls and base of the loaf tin snuggly. Leaving any excess over the edges.
  7. Where the pastry overlaps on the corners, lightly seal it with your finger and brush with egg wash.
  8. Place a layer of potatoes on the bottom of the tin, breaking up the potatoes to fill any gaps, season with salt and pepper. Add a layer of cheese, then repeat with another layer of potato, cheese and finish with one final layer of potato.
  9. Remove the pastry lid from the fridge and place on top of the potato, using a little egg wash to help the seal. Fold over any excess pastry, making sure there is no more than a 3cm border.
  10. Place a sheet of parchment on the top of the pastry followed by another loaf tin or baking sheet to weigh it down whilst it is cooking.
  11. Bake for 45minutes until golden brown.
  12. Remove from the oven, let it rest for 5 mins, then carefully tip the pie out from the tin onto a board. Serve warm or room temperature.