The recipe this month is an old favourite of mine and comes from the Cranks Recipe Book. You should really give this a go if you are looking for a truly comforting and tasty dinner, just serve with a green salad! It’s ok to load up on the carbs sometimes and once you have tasted this potato and onion pie I think you’ll agree!!
Potato & Onion Pie Ingredients:
300g Wholemeal shortcrust pastry (see below)
15g Chopped parsley
100g Grated cheese
2 Crushed garlic cloves
Salt & Pepper to taste
Roll out the pastry and use to line an 8″ (20cm) flan tin. Boil or steam the potatoes until tender.
Chop the onions, then sauté in the oil until really soft.
Combine the potatoes and onions, add the butter, parsley, half the cheese, garlic, milk, and season to taste.
Cool, then pour the mixture into the flan case. Sprinkle with the remaining cheese and bake in the oven at 220oC (Gas mark 7) for 25-30 minutes until golden.
Alternatively you can make six individual 4″(10cm) potato and onion pies and cook for 20 minutes.
Wholemeal Shortcrust Pastry
200g Wholemeal flour
2tsp Baking powder
3 tbps Water
Place flour and baking powder in a bowl. Rub in the fats until the mixture resembles fine crumbs. Add sufficient water to give a soft but manageable dough.