Cheese, potato & onion pie s e rv e s 6
For the cheese pastry 200g plain ﬂour 75g cold unsalted butter, cut into roughly 1cm dice 75g white vegetable fat, cut into small pieces 25g Parmesan, ﬁnely grated 25g mature Cheddar, ﬁnely grated 2–3 tbsp very cold water 1 egg, beaten, to glaze For the ﬁlling 1kg Desiree potatoes 1 medium onion, ﬁnely diced 375g mature Cheddar, grated 50ml milk 2 tbsp chopped chives Salt and white pepper Equipment 24 x 20cm metal baking dish, 5cm deep
I used to buy pies like this in my local chip shop, as a lad. Based on potatoes with lots of full-ﬂavoured cheese, it’s warming and ﬁlling – real comfort food. The rich pastry is very tender and almost melts into the ﬁlling beneath. Serve as a meat-free main course, with some steamed greens or a big bowl of salad. To make the pastry, put the ﬂour into a bowl. Add the butter and vegetable fat and rub them in with your ﬁngertips until the mixture looks like coarse breadcrumbs (this dough is richer and stickier than a standard pastry). Alternatively, rub in the fat using a food processor or a mixer and then transfer to a bowl. Add the cheeses to the ﬂour and fat and mix well. Now, using one hand, work in just enough cold water to bring the pastry together into a dough. When the dough begins to stick together, gently knead it into a ball. Wrap in cling ﬁlm and place in the fridge to chill while you make the ﬁlling. Heat your oven to 200°C/gas 6 and have ready a metal baking dish, about 24 x 20cm and 5cm deep. For the ﬁlling, peel the potatoes and cut them into large chunks. Place in a saucepan, cover with water, add a little salt and bring to the boil. Reduce to a simmer and cook until the potatoes are tender enough to mash – probably 12–15 minutes. Drain the potatoes well and put them through a ricer into a large bowl (this will give you smooth, lump-free mash but you can use a standard potato masher). Add the onion, cheese, some salt and a good pinch of white pepper. Beat with a wooden spoon so the cheese is well incorporated. Add the milk and chives and give the mix a good stir. Put the cheesy mash mixture into the tin and spread it out with the back of a spoon until smooth and even. On a lightly ﬂoured surface, roll out the pastry so it will just ﬁt on top of the mash. It should be 8–10mm thick. Place it on top of the mash, trim the edges neatly and mark the pastry into 6 portions by scoring with a knife. Brush the pastry with beaten egg and bake for 20–25 minutes until the crust is golden. Let the pie stand for 15 minutes before cutting and serving.
pies & tarts
To Josh – my special boy Acknowledgments Thank you to everybody involved in this book at Bloomsbury, in particular my editor Natalie Hunt, for her unstinting dedication to the project; Nikki Duffy and Janet Illsley, for their excellent work on the text; Jude Drake, Ellen Williams, Amanda Shipp, Roísín Nield, Nikki Morgan, Marina Asenjo and Xa Shaw Stewart for their support and creativity. This book would not have been possible without the talents and patience of the wonderful Claire Bassano and the creative vision of photographer Peter Cassidy, and designers Peter Dawson and Louise Evans. Thank you to the production team behind the series at Spun Gold Television, Nick Bullen, Chris Kelly and Dunk Barnes, and to Gerard Melling and Damian Kavanagh at the BBC for making it happen. Finally thanks to my agents Geraldine Woods and Anna Bruce who championed this from the outset… and have always had a soft spot for pies and puds!
First published in Great Britain 2013 Text © Paul Hollywood 2013 Photography © Peter Cassidy 2013 By arrangement with the BBC. The BBC is a trademark of the British Broadcasting Corporation and is used under licence. BBC logo © BBC 1996. The moral right of the author has been asserted. Bloomsbury Publishing Plc, 50 Bedford Square, London WC1B 3DP Bloomsbury Publishing, London, New Delhi, New York and Sydney www.bloomsbury.com A CIP catalogue record for this book is available from the British Library. ISBN 978 1 4088 4643 8 10 9 8 7 6 5 4 3 2 1 Project editor: Janet Illsley Designers: Peter Dawson, Louise Evans www.gradedesign.com Photographer: Peter Cassidy Food editor: Nikki Duffy Recipe development consultant: Claire Bassano Food stylists: Claire Bassano and Nikki Morgan Props stylist: Roísín Nield Indexer: Hilary Bird Printed and bound by Mohn Media, Germany