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    Cheese, onion and sauerkraut puff pot pies

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    *mandatory

    Cheese, onion and sauerkraut puff pot pies

    • Preparation time: 10 minutes
    • Cooking time: 1 hour 15 minutes
    • Total time: 1 hour 25 minutes

    Makes: 3 (serves 6)

    Ingredients

    2 medium essential potatoes (about 400g), cut into chunks
    4 tbsp unsalted butter
    2 large onions, finely sliced
    200ml dry cider
    3 tbsp plain flour
    200ml fresh vegetable stock
    160g sauerkraut
    1 tsp English mustard
    300g essential mature cheddar cheese, coarsely grated
    320g puff pastry sheet
    1 egg, beaten

    Method

    1. Preheat the oven to 200˚C, gas mark 6. Boil the potatoes in salted water until tender (about 15 minutes); drain and set aside. Meanwhile, melt the butter in a large frying pan over a medium heat, add the onion and sweat for 20 minutes until soft and lightly golden. Pour in the cider, bubble for a couple of minutes then beat in the flour. Add the stock, bubble for 10 minutes, then take off the heat and stir in the sauerkraut, mustard, cheese and potato; season.

    2. Sit 3 small ovenproof, freezeproof dishes upside down on the pastry sheet and cut around them. Divide the filling between the dishes, then press on the pastry lids. (If freezing, wrap in baking parchment, then put into freezer bags. Freeze for up to 3 months; defrost fully before cooking.) To cook, brush the pastry with a little egg, cut 2 slits in the lids, then bake for 35-40 minutes until golden. Serve with wilted greens, if liked. 

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    This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue

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