ingredients
For the dough
450g/1lb flour, and a little more for dusting
2 tsp baking powder
½ teaspoon of salt
120g / 4 ½ oz unsalted butter, a little more for greasing
1 free-range egg yolk
50g/2oz parmesan (or similar cheese hard cheese vegetarian) , grated
Ounces of water 120ml/4fl
1 free-range egg, beaten , for glazing
For garnish
1 medium potato , peeled and cubed
2 onions, chopped
1 tablespoon flour
50ml/2oz whole milk
Double Cream 50ml/2oz
150g / 5 ½ oz mature cheddar cheese, grated
½ tsp English mustard
½ teaspoon cayenne pepper
salt and freshly ground black pepper
Method of preparation
For the dough , mix the flour, baking powder , salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Add the grated parmesan and mix well.
Technique: Rub in
rub in
technical View
0:46 minutes
Gradually add water, a tablespoon at a time, stirring continuously until the mixture begins as a paste. (You may not need to use any water. ) Roll the dough into a ball, then wrap in cling film and refrigerate for one hour.
Meanwhile, for filling , put a pot of salted water to a boil . Add chopped potatoes to the pan and cook for 10-15 minutes, or until tender, then drain well and set aside.
Bring a large pot of separate boil, add the chopped onions and cook for 2-3 minutes or until softened water. Drain well and onions cooked in the pan.
Sprinkle onions with flour and stir to coat. Add milk and cream and heat the mixture over medium heat for 3-4 minutes , stirring constantly , until the liquid is smooth and slightly thickened . Add chopped boiled potatoes , grated cheese , mustard and cayenne pepper and mix well. Season to taste with salt and freshly ground black pepper , mix well, then set the filling mixture aside.
Preheat the oven to 180C/350F/Gas 4. Grease a deep pie 20cm/8in with butter. Add a small amount of flour , turn the pan to coat the bottom and sides of the box, then shake off any excess.
When the dough has cooled , spread two-thirds of it on a clean work surface , floured , until it is almost twice as wide as the diameter of the pie . Using the pin , lift the dough and place it on the pie to line the base and sides. Gently press the dough into the corners of the tin, trim the excess, then prick the bottom of the pastry case several times with a fork.
Technique: Lining a tart tin with pastry
Lining a box pie with pastry
technical View
0:42 minutes
Cover the dough with a sheet of parchment paper and fill with rice or dried beans. Bake for 10-15 minutes, or until pastry is golden pale. Remove from the oven , discard the beans and parchment paper and place the dough cool. Once cooled , pour pie filling into the pie shell.
Roll the remainder of the paste onto a surface of clean and floured until it is slightly larger than the diameter of the third pie . Brush the edge of the cooked pastry with a little beaten egg and place the pastry lid on top of the pie. Trim the excess dough. Seal the lid of dough pastry crimping the edges of the pastry lid with a fork.
Technique: Lining a box of pie : cut dough
Lining a box of pie : cut dough
technical View
1:14 minutes
With a knife, make two small holes in the center of the pastry lid to allow steam to escape. Brush the pastry lid with the remaining beaten , then transfer to oven and bake for 25-30 minutes egg, or until golden
For the dough
450g/1lb flour, and a little more for dusting
2 tsp baking powder
½ teaspoon of salt
120g / 4 ½ oz unsalted butter, a little more for greasing
1 free-range egg yolk
50g/2oz parmesan (or similar cheese hard cheese vegetarian) , grated
Ounces of water 120ml/4fl
1 free-range egg, beaten , for glazing
For garnish
1 medium potato , peeled and cubed
2 onions, chopped
1 tablespoon flour
50ml/2oz whole milk
Double Cream 50ml/2oz
150g / 5 ½ oz mature cheddar cheese, grated
½ tsp English mustard
½ teaspoon cayenne pepper
salt and freshly ground black pepper
Method of preparation
For the dough , mix the flour, baking powder , salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Add the grated parmesan and mix well.
Technique: Rub in
rub in
technical View
0:46 minutes
Gradually add water, a tablespoon at a time, stirring continuously until the mixture begins as a paste. (You may not need to use any water. ) Roll the dough into a ball, then wrap in cling film and refrigerate for one hour.
Meanwhile, for filling , put a pot of salted water to a boil . Add chopped potatoes to the pan and cook for 10-15 minutes, or until tender, then drain well and set aside.
Bring a large pot of separate boil, add the chopped onions and cook for 2-3 minutes or until softened water. Drain well and onions cooked in the pan.
Sprinkle onions with flour and stir to coat. Add milk and cream and heat the mixture over medium heat for 3-4 minutes , stirring constantly , until the liquid is smooth and slightly thickened . Add chopped boiled potatoes , grated cheese , mustard and cayenne pepper and mix well. Season to taste with salt and freshly ground black pepper , mix well, then set the filling mixture aside.
Preheat the oven to 180C/350F/Gas 4. Grease a deep pie 20cm/8in with butter. Add a small amount of flour , turn the pan to coat the bottom and sides of the box, then shake off any excess.
When the dough has cooled , spread two-thirds of it on a clean work surface , floured , until it is almost twice as wide as the diameter of the pie . Using the pin , lift the dough and place it on the pie to line the base and sides. Gently press the dough into the corners of the tin, trim the excess, then prick the bottom of the pastry case several times with a fork.
Technique: Lining a tart tin with pastry
Lining a box pie with pastry
technical View
0:42 minutes
Cover the dough with a sheet of parchment paper and fill with rice or dried beans. Bake for 10-15 minutes, or until pastry is golden pale. Remove from the oven , discard the beans and parchment paper and place the dough cool. Once cooled , pour pie filling into the pie shell.
Roll the remainder of the paste onto a surface of clean and floured until it is slightly larger than the diameter of the third pie . Brush the edge of the cooked pastry with a little beaten egg and place the pastry lid on top of the pie. Trim the excess dough. Seal the lid of dough pastry crimping the edges of the pastry lid with a fork.
Technique: Lining a box of pie : cut dough
Lining a box of pie : cut dough
technical View
1:14 minutes
With a knife, make two small holes in the center of the pastry lid to allow steam to escape. Brush the pastry lid with the remaining beaten , then transfer to oven and bake for 25-30 minutes egg, or until golden
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