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Cheese, onion and sauerkraut puff pot pies
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Makes: 3 (serves 6)
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
1 tsp English mustard
300g essential mature cheddar cheese, coarsely grated
320g puff pastry sheet
1 egg, beaten
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.
This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per ½ pie 2669kJ
This recipe was first published in November 2018.