Cheese, Onion and Potato Pie
By Ocado
Published on 16 October 2022
This cheese, onion and potato pie is a comforting, warm hug on a plate made with homemade shortcrust pastry. The baking powder gives the pastry a deliciously flaky texture which is sometimes tricky to achieve when baking with gluten-free flours. The pie is filled with a rich cheddar and onion sauce and soft potatoes – perfect for a cosy weeknight dinner.Time and servings
1 hrTotal time
6Servings
15 minsPrep time
45 minsCooking time
Ingredients
- 3 tsp of baking powder
- 150 g of unsalted butter
- 2 eggs, beaten separately
- 500 g of rice, any type, for blind baking
- 300 g of potatoes, peeled and cut into chunks
- 1 tbsp of olive oil
- 1 medium onion, chopped
- 75 ml of whole milk
- 400 g of mature cheddar, grated
- 3 tbsp of chives, finely chopped
- 500 g of plain flour, plus extra for dusting
Method
Step 1
In a food processor, blitz together the flour, baking powder, unsalted butter, 1 beaten egg, a pinch of salt and 130ml cold water until the mixture resembles breadcrumbs. Cover and chill for 1 hour.Step 2
Preheat the oven to 200°C/180°C fan/gas mark 6. Remove the dough from the fridge and roll out ⅔ of it on a lightly floured surface to twice the diameter of a 26cm round pie dish or baking tin, then place the dough into the tin and carefully push down into the corners of the tin evenly. Place some parchment paper inside the tin, ensuring it covers all of the pastry including tucking it over the edges around the rim of the tin, then pour a bag of rice into the tin ready for baking – this prevents the base of the pie from rising during the blind bake. Bake in the oven for 10-15 mins, then remove from oven and leave to cool to room temperature.Step 3
Bring a pan of salted water to the boil, then add the potatoes and cook for 10 minutes, then drain and set aside. In a separate pan, over a low heat, add the olive oil and onions and fry for 5 mins.Step 4
Add the milk, cheddar cheese, chives, 1 tsp sea salt, ½ tsp coarse black pepper and ½ tsp white pepper and mix well. Bring to a boil then reduce to a simmer. Add the potatoes and mix well then leave to simmer for 5 mins.Step 5
Remove the pastry from the oven and leave to cool completely before removing the rice. Fill the pie with the cheese, onion and potato filling then roll out the remaining third of pastry dough to a thickness of ½ cm to place on top of the pie. Use a fork to crimp the edges of the pie then brush with the remaining beaten egg, pierce the top of the pie to let out excess steam and place back in the oven for 30 mins.Step 6
Remove the pie from the oven and leave to stand for 10 mins before slicing. Serve with a salad or a side of vegetables such as green beans, if you like.