Monday, 6 March 2017

Cheese, Pickle & Potato Pie

Cheese, Pickle & Potato Pie

Here are the complete recipe for cheese, pickle & potato pie


- 50g chilled butter, plus extra for greasing, chopped

- 500g shortcrust pastry block

- 600g King Edward potatoes, peeled and chopped

- 3 tbsp Branston Original Pickle

- 150g Pilgrims Choice Mature cheese, cubed

- 1 egg, beaten

- Ground white pepper

- Serve with salad or steamed green veg


- Preheat the oven to 180C/gas 4. Grease a 26cm x 20cm pie dish with butter, then on a lightly floured surface, roll out a third of the pastry to the side of the top for the pie, using the dish as a guide and going a little larger, then chill. Roll out the remaining pastry and line the dish with it.

- Make a few pinpricks in the bottom with a fork. Chill, cling filmed, for 15 mins, and then bake for 5 mins, covering just the bottom with an oval of tin foil.



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