I took this from the rather good Pie, by Angela Boggiano, and then adapted it a bit. Mainly because I thought that 7oz of cheese was overkill, and I didn't have any puff pastry in the house.
You helped me make the shortcrust pastry (you're rather good at rubbing in the butter and flour), and then roll it out over the top of the pie dish. We didn't make a bottom, seeing as the pie was carbohydrate-tastic as it was.
You need: (this makes enough for four by the way, although there's mysteriously only one portion left in the fridge at the moment...)
a couple of potatoes, peeled
6 rashers of smoked streaky bacon, chopped
2 large onions, sliced thinly
some cheese (we had Edam in it today, but I suspect that mature cheddar would be nicer)
a little cream - 2 or 3 tablespoons
black pepper
Boil the potatoes (whole) for 10-15 minutes until they're tender. Leave to cool a little and then slice. In the meantime, fry your bacon in a pan until it colours (a couple of minutes), and then add the onions. Cook until the onions turn translucent.
Layer the potato slices and onion/bacon mixture in a pie dish. Grate some cheese over the top, and drizzle the cream. Season with black pepper.
Next, stick your pastry over the top. Make a couple of slits to let the steam out, and then put in the oven at 180 degrees C for half an hour or so, until the pastry has gone light brown and crispy.
We ate this with a green salad, and a few runner beans/broad beans from the garden, which you really weren't keen on. Oh well.
No comments:
Post a Comment