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Caramelised onion, cheese & potato pie
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1 tbsp olive oil
Knob of butter
2 large onions, finely sliced
Large sprig rosemary, finely chopped
500g salad potatoes
125g Lancashire cheese, grated
4tbsp flat leaf parsley, finely chopped
4tbsp crème fraiche
300g ready-made shortcrust pastry
Milk for glazing
1 Preheat the oven to 180°C, gas mark 4. Heat the oil and butter in a large saucepan and add the onions, sugar, rosemary and a good pinch of salt and cook very gently over a low heat for about 10–15 minutes, until wilted and very tender. Turn up the heat and cook for 5 minutes more until golden and caramelised. Remove from the heat and set aside to cool.
2 Boil the potatoes for 8 minutes until tender. Drain and leave to cool before slicing very thinly.
3 Roll out just over half of the pastry and use to line a 23cm shallow pie dish. Arrange a layer of potatoes on the base then top with some caramelised onions and a good sprinkling of Lancashire cheese, parsley and a tablespoon of crème fraiche. Repeat the layers until all the ingredients are used up.
4 Roll out the remaining pastry to about 2cm larger than the dish then lay this over the top. Crimp the edges to seal and brush with a little milk to glaze, then bake for about 30 minutes until golden.
This recipe was first published in Wed Mar 05 10:05:08 GMT 2014.