Cheese, onion and potato pie

Main Dish
2 servings
25 min
20 min
Very Easy




  • Pre-heat the oven to 170 degrees.
  • Take the puff pastry out of the fridge so that it comes to room temperature.
  • Melt the butter in a large non-stick frying pan and add a little olive oil. Add the diced onion and allow to cook for 5 minutes until soft. Add the diced potato and continue to cook for 10 minutes, stirring often so the potatoes don't stick.
  • Add the wine, thyme and bay leaf and allow to simmer until the wine has almost completely evaporated. Check that the potato chunks are tender, if not, continue to cook for another few minutes.
  • Remove the bay leaf and pour the potato/onion mixture into a large bowl. Add the grated cheese and soft cheese, and season to taste with salt and pepper. Stir everything well. Line an oven tray with greased baking parchment. Cut the puff pastry in half and place one half on the baking parchment.
  • Tip the cheesy potato and onion mixture on top of the pastry and use a spoon to spread it out evenly. Leave a 1 cm gap around the edge. Lay the other half of the pastry on top, and pinch the edges to seal the two layers. Score a couple of lines across the top of the pie to allow steam to escape and egg wash the top and edges if you like.
  • Cook in the pre heated oven for approximately 30 minutes until golden brown. We had ours with a pile of pea shoots but it would be good with any salad or green veg to counter balance the carb overload.


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