I’m not a great cook but I am learning, and this week I decided to try a new recipe and it was delicious!
I’m in love with the blog Manger by Mimi Thorisson and at Christmas I got her cook book, I’m hoping I can try a new recipe out this book each week.
Deep dish cheese, onion, potato and bacon pie
Prep: 40 mins
Cook: 50 mins
200g strong hard cheese (I used cheddar)
200mil tub creme fraiche
500g shortcrust pastry (I made mine!!! but easy enough to buy)
1kg potatoes, thinly sliced
1 large white onion
1 bunch spring onions, roughly chopped
5 slices of bacon cut into small pieces
Small pinch grated nutmeg
Large pinch paprika
1 egg, beaten
Heat oven to 200C/fan 180C/gas 6. In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide. Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.
Cook the potatoes until just soft and in a separate pan slowly cook the white onion and spring onions in butter, adding the bacon when they’re soft.
Place a layer of potatoes over the tart and scatter over the bacon and onions. Season with salt, pepper, nutmeg and paprika. Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crème fraîche 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 crème fraîche mix.
Roll the remaining pastry so it fits over the potatoes. 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. 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 20 mins until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad and sliced beetroot on the side.