Cheese And Potato Pie Recipes

CHEESE AND POTATO PIE RECIPE

Steps:

• Bring a pan of well-salted water to the boil.
• Add on the potatoes whole and unpeeled and boil until cooked, this should take around 30-35 minutes.
• Halfway through cooking the potatoes peel the onion and drop it into the pan.
• Drain the potatoes, prick with a fork and peel off the skin.
• Mash the potatoes or pass through a potato ricer.
• Add the butter, almost all of the cheese and the mustard and mix well.
• Beat the egg with the milk.
• Add in the beaten egg and milk, then mix well, you should have quite a "wet" mash.
• Chop the onion into a 1cm dice and mix that through the potatoes.
• Have a taste here and add more salt if required although it should not be!
• Place the mash into a greased or buttered casserole dish (around 0.5 litres in size) and top with the remaining cheese.
• Slice the tomato into 3-4mm thick slices.
• Add slices of tomatoes to the top.
• Bake in an oven at 200°C or 400°F for 15-20 minutes.

CHEESE, ONION, AND POTATO PIES

Steps:

• Make the pastry by the usual method, then halve it, form each half into a disc, wrap in plastic wrap, and leave in the refrigerator for 20 minutes.
• Preheat the oven to 400 degrees.
• Meanwhile, peel and dice the potatoes, put them in a saucepan with plenty of cold water, and bring to the boil. Boil gently for 5-10 minutes, or until the cubes are cooked but still retain their shape. Drain and leave to cool.
• In a large bowl, combine the green onions, cheese, slightly cooled potato, and parsley. Bind with the creme fraiche and season with salt and pepper. Roll out one of the pastry discs, cut 8 rough circles slightly larger than the indents, and push 4 into the first tray to make the bases. Fill each with an eighth of the mixture and put the remaining 4 circles on as lids. Seal the pie edges with the back of a knife, making a little hole in each one. Repeat for the second tray with the other disc and the remaining half of the filling.
• Cook for 20 minutes, by which time the pastry should be firm, beginning to turn gold, but still pale, and let the pies stand a little out of the oven in their trays before easing them out of the molds.

CHEESE-POTATO SLAB PIE

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor. Add 1 stick butter and pulse until combined. Add the remaining 2 sticks butter and pulse three times, or until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/3 cup ice water through the feed tube, pulsing four times, until evenly combined. Squeeze the dough between your fingers. If it doesn't hold its shape, add up to 2 tablespoons ice water and pulse two more times (the dough should still be crumbly). Turn out onto a clean surface and press into a ball; divide in half, wrap in plastic wrap and flatten into two 1-inch-thick rectangles. Refrigerate at least 1 hour or up to 2 days.
• Make the filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion and cook until slightly brown, 5 to 7 minutes; season with salt and let cool. Slice the potatoes and apples very thinly; toss in a bowl with the thyme, the remaining 2 tablespoons olive oil, and salt and pepper to taste.
• Line an 8-inch square baking dish with foil, leaving a 1-inch overhang on all sides. On a floured surface, roll out one piece of dough into a 12-inch square, about 1/8-inch thick. Transfer to the prepared dish, tucking the dough into the edges and corners; do not trim the overhang. Sprinkle the breadcrumbs over the dough and add the onion. Lay the mortadella on top, then sprinkle with about one-third of the cheese. Layer half of the potatoes and apples on top in a single layer; Season with salt and pepper to taste, then sprinkle with another one-third of the cheese. Top with the remaining potatoes, apples; season again and finish with cheese.
• Roll the remaining dough into a 12-inch square and place on top of the filling. Press the overhang of the two crusts together, then roll the dough under itself and pinch to make a 3/4-inch-high edge. Make slits in the top crust with a knife to allow steam to escape. Refrigerate 30 minutes. Meanwhile, preheat the oven to 425 degrees F.
• Bake the pie until golden brown, about 30 minutes. Reduce the oven temperature to 400 degrees F, brush the crust with cream and continue baking until crisp, about 35 more minutes. Cool 25 minutes, then lift out of the pan and slice.

CHEDDAR CHEESE AND POTATO PIE

Steps:

• Heat the oven to 180ºC fan/gas 6. Lightly butter a large 2.5 litre baking dish or casserole. Put the potatoes and onion in a large saucepan, cover with cold water and bring to the boil. Simmer for 15 minutes until the potatoes are very tender.
• Drain the cooked potatoes and onion, cover with a clean tea towel and set aside to steam dry for 4-5 minutes. Mash the potato mixture, then season to taste with salt and pepper. Add the 75g butter, mustard and enough warm milk to loosen the mixture to a light, fluffy consistency, then beat in the eggs.
• Add three-quarters of the grated cheese to the mash and mix well. Spoon the cheese and potato mixture into the prepared dish, then sprinkle the remaining cheese over the top.
• Bake for 20 to 30 minutes or until the pie is steaming hot and the top is golden brown. Serve immediately, garnished with chives if you like, with steamed cabbage or salad leaves.

CHEESE AND POTATO PIE

Steps:

• Put the potatoes into a large saucepan, cover with water and add 1 teaspoon of salt. Boil for 12-15 minutes until the potatoes are tender. Drain well, then tip back into the saucepan over a low heat to steam-dry for a few minutes.
• Preheat the oven to 190C/170C Fan/Gas 5. Grease a deep baking dish with butter.
• Mash the potatoes using a masher or ricer, then mix in the butter, milk and mustard. Add two-thirds of the cheese, the spring onions and the egg and briefly mix together. Taste and season with salt and pepper.
• Spoon the potatoes into the baking dish. You can leave the top craggy, or smooth with a spatula then run a fork over to scruff up the surface. Sprinkle the remaining cheese over the top.
• Bake for 35-40 minutes until the top is crisp and well browned. Serve with a colourful salad, pickle and mustard, or steamed green vegetables.

POTATO CHEESE AND ONION PIE

Steps:

• For pastry, put 1/4 cup of the flour, shortening or lard and 3 tablespoons ice water into bowl.
• Beat until mixture is smooth.
• Add remaining flour.
• Mix until mixture resembles coarse meal, but holds together when pressed into a ball.
• Add water if necessary.
• Divide into two parts.
• Grease a 9-inch pie pan.
• Roll out one part of dough to fit the pan. Set aside.
• For filling, melt 2 tablespoons butter in each of two skillets.
• Add onion slices to one and potato slices to the other.
• Saute each vegetable for 8 to 10 minutes or until onions are soft and potatoes are tender crisp.
• Spread half the cheese into bottom of the pastry lined pan.
• Top with half the onions and half the potatoes. Sprinkle with pepper and seasoning salt.
• Repeat layering.
• Roll out top crust. Arrange over filling.
• Seal edges. Brush with egg-milk mixture. Pierce vent holes.
• Bake at 350 F until golden, about 30 minutes.

CHEESE AND POTATO PIE

Steps:

• Preheat oven to Gas 5/190 C/Fan 170 C. Put the mashed potato in a bowl, mix in onion and season.
• Stir in the sweetcorn, peas and half the cheese. Place the mixture in a large ovenproof dish.
• Scatter the bacon (optional) and remaining cheese on top and cook in the oven for 40 minutes.
• If cooking from frozen increase cooking time to 60 minutes.
• Serve with sausages, beans, carrots, cauliflower, salad - take your pick!! Also try the pie with tuna or chopped ham, tomatoes and chives.
• PICTURE TO FOLLOW

TRIPLE-LAYER CHEESE AND POTATO PIE

Steps:

• Preheat oven to 400°F.
• Peel 4 medium-sized, red skinned potatoes. Slice into 1 inch pieces and boil until just tender. Drain and coarsely grate. Set aside.
• Line the bottom of an 8 inch spring form pan with parchment paper. Brush paper and sides of pan with 1 tablespoons vegetable oil.
• Leaving skins on, microwave the shallots and the garlic on high for 1 minute. They will sizzle and turn soft. Cool and remove the skins and the roots.
• In a large bowl, mix together all Cheese Base ingredients with a rubber spatula. Set aside.
• Mix bottom layer ingredients and pat smoothly out to the sides of the spring form pan.
• Put middle layer ingredients, including garlic, into a food processor and blend just until mixture turns green with small bits of herbs intact. Spread smoothly over previous layer. Chill pan while preparing top layer.
• For top layer, coarsely chop the cooked shallots and mix well with the rest of the top layer ingredients. Spread mixture over previous layer and out to the side of the pan, but leave the top of the pie with a rough texture.
• Bake 50 to 60 minutes, until top is golden and centre does not jiggle when the pan is gently shaking. Remove pie from oven and allow to cook on rack for 15 minutes before unmoulding.

APPLE, CHEESE & POTATO PIE

Steps:

• First, make the pastry. Tip the flour, cheese and a pinch of salt into a large bowl and mix. Add the butter and rub it in using your fingertips until the mixture resembles breadcrumbs. Mix in 4-5 tbsp cold water, and bring together into a dough. Wrap and chill for 30 mins.
• To make the filling, melt the butter in a medium saucepan over a medium heat, then add the oil and onions and cook for 10-15 mins until caramelised. Add the thyme and fry for 1 min more. Tip in the flour, and stir to combine. Gradually stir in the stock, adding it in small amounts to prevent lumps forming. Bring to a simmer and cook for 10 mins, stirring occasionally. Stir in the mustard and vinegar towards the end of the cooking time.
• Meanwhile, put the potatoes in a large pan of cold water, bring to the boil and cook for 4-5 mins until just cooked and still holding their shape. Drain well, then stir into the sauce. Add the apples, cheddar and some seasoning, and stir again. Heat the oven to 200C/180C fan/gas 6.
• Pour the filling into a 28cm oval baking dish (ours was 28 x 18.5 x 6.5cm). While it cools, roll out the pastry on a surface lightly dusted with flour to the thickness of a £1 coin. Cut into strips roughly 1cm wide. Lay half the strips across the dish horizontally, leaving gaps of a few millimetres in-between, then, one by one, weave in the remaining strips vertically, using an over and under technique, also spacing them apart by a few millimetres. Re-roll any trimmings and cut into flowers, leaves, or other shapes to decorate, if you like (see tip, below). Arrange any pastry shapes on top, then brush with the beaten egg.
• Bake for 50 mins, keeping an eye on it - you may need to cover the top with foil if it's starting to brown too quickly. Leave to cool for at least 10 mins before serving.