Apple & lancashire cheese pie

Apple & lancashire cheese pie

main courses | serves 6–8

This easy but impressive pie is perfect for a simple supper or fast lunch. Any crisp apple with a little sweetness will work well here.

1. Preheat the oven to 190C/gas 5. Cut the pastry into 2 pieces, then roll each into a rectangle slightly larger than A4.
2. Fill a saucepan with boiling water and add the stock cube. Add the potatoes, boil for 3–4 minutes, then drain and allow to steam dry.
3. Line a baking tray with greaseproof paper and lay one pastry rectangle on top. Arrange half the potatoes in an even layer over the pastry, leaving a 2cm gap around the edges, and season. Layer over half the apples then scatter over half the shallot, cheese and thyme. Repeat with another layer of potatoes, seasoning, apples, shallot, cheese and thyme.
4. Brush the edges with a little egg, then lay the second pastry rectangle on top, carefully stretching and moulding it over the filling. Press the edges together with your fingers or a fork.
5. Score the top of the pie. Brush the pastry with egg and bake for about 30–40 minutes until golden and puffed. Cut into wedges and serve with chutney and salad leaves.

Per serving 602 cals, 40.5g fat (17.5g saturated), 15.9g protein, 41.6g carbs, 7.1g sugars

 

Recipe Anna Jones
Photo Yuki Sugiura


from Issue 23

ingredients

• 500g ready-made butter puff pastry
• 1 vegetable stock cube
• 300g waxy potatoes, cut into 5mm discs
• 4 apples, such as Royal Gala, Golden Russet or Cox, cut into thin discs (no need to core them)
• 2 shallots, finely sliced
• 200–250g lancashire or sharp cheddar cheese, grated
• 2 thyme sprigs, leaves picked
• 1 egg, beaten
• Chutney and salad leaves, to serve

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