Thursday, 3 June 2010
This is one I make fairly regularly; we all love it, it's quick, easy and cheap, and you can add little bits of leftovers to it, make extra pastry at the same time for something else, make two or more for freezing as it freezes well too.
I make mine in a metal spnge cake tin - it's best for cooking the pastry thoroughly on the bottom - nothing worse than a soggy bottom lol - and it's easy to remove from the tin as it has a loose base.
6 oz pastry (3 oz each white and wholemeal, 4oz butter, 1 egg, water to mix)
3 -4 large potatoes, boiled
2 medium onions, chopped or sliced and fried
1/2 pint very thick cheese sauce
Set your oven to hot, so the pastry will cook quickly, evenly and come out crispy. Make pastry, and roll out half to line the tin; combine sauce with potatoes and onions - I do this while it's still hot/warm. so a speedy dish to make as it's then only the pastry that needs to be cooked. Pile into the pastry shell, dampena round edges with cold water and roll out rest of pastry to make lid. Add holes to allow steam to escape (ensures the top won't be soggy on the underside), and into the oven until nicely browned. Leave to cool a little before serving, nice with roast potatoes and a green vegetable. Also good cold.
You can add all sorts of vegetalbe leftovers into the sauce - mushrooms, cooked vegetables, cooked carrots, boiled eggs, etc.
Posted by MrsL at 00:31