The Vegetarian Option by Simon Hopkinson

Author:Simon Hopkinson
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2018-10-10T16:00:00+00:00

Potato pie with Beaufort cheese

A most luxurious and rich dish, here, for that which is, essentially, nothing more than potatoes in pastry.

Serves 4

500g medium potatoes (Desiree, for preference), washed

salt and freshly ground pepper

100ml double cream

2 garlic cloves, lightly bruised

25–30g butter

375g ready-made puff pastry, in 2 equal sheets

75g Beaufort cheese, very thinly sliced

½ tsp thyme leaves

beaten egg, to glaze the pastry

Preheat the oven to 200°C/gas mark 6. Steam (for preference) or boil the potatoes in salted water until tender, then cool and peel. Slice moderately thickly and put to one side.

Place the cream in a saucepan with the garlic, bring to the boil, then take off the heat, cover and leave to infuse.

Put a flat baking sheet into the oven. Lightly smear another one with some of the butter. Roll out one puff pastry sheet thinly, to a 2–3mm thickness, and lay it on the buttered baking sheet. Mark a circle on it, about 20cm in diameter. Cover the pastry round with half of the potatoes, arranging them in a slightly overlapping layer within the circle. Lightly season and cover with half the cheese and thyme leaves, adding a few flecks of butter. Repeat these layers. Brush the pastry edges with beaten egg.

Roll out the other sheet of pastry as above and then place over the filling. Clamp down the edges with your fingers and then trim to a round, using a flan ring that is slightly larger than 20cm as a guide.

Now, brush the pastry all over with egg and, using the tines of a fork, decorate the edge. Make a small hole in the centre of the pie, about 5mm in diameter. Remove the garlic from the cream and, using a small funnel, slowly pour the infused cream into the pie through the hole, allowing it to settle inside before adding more. Once it is quite clear that no more cream will fit, stop pouring; you may have a modicum left.

Slide the pie into the oven, onto the preheated baking sheet. Bake for about 20 minutes, then turn the oven setting down to 180°C/gas mark 4. Continue cooking for a further 20 minutes, or until crisp and nicely puffed; if the pie is browning too quickly, cover loosely with a sheet of foil.

Let the pie stand for a good 10 minutes out of the oven before serving. Cut into wedges and eat with a crisp green salad or just on its own.

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