I didn't pre-cook my potatoes before adding them to the dish, because I'm lazy, and I'm always looking for short-cuts and ways to save energy (with two kids aged 3 and 1, energy isn't something I have in excess!). No pre-cooking necessary (unless you're in a rush!) I ended up with 4 layers in total, but you could make a larger, flatter version with only 3 layers, if that works better for you. It doesn't really matter how many layers you end up with, as long as you alternate your potatoes, sauce and cheese over and over. I suppose it ends up being a bit like a potato lasagne, which can surely only be a good thing. Once you've made your sauce, just layer it up with thinly sliced potatoes and grated cheese. I also added some grated carrot, since it's such an easy way to add some extra veg. I also added garlic, onion, smoked paprika, dried herbs, and even some fresh cherry tomatoes. If you're not a fan of shop-bought sauces, or you don't have one to hand, you can totally use a tin of chopped tomatoes or passata instead. I feel no guilt whatsoever for this - it's an easy way to get lots of flavour into your sauce, and you can still customise it however you like. I'm going to be totally honest: I used a jar of pasta sauce, jazzed up with a few extra ingredients. It's still cheesy and irresistible, but with a rich tomato sauce that lifts it a bit, and adds tons of flavour. This cheese and tomato potato bake is the answer. Don't get me wrong, I love creamy, cheesy potatoes, but sometimes I want a potato bake with a bit more substance. Use a fork to seal together the edges of the pastry then brush the tops of each pie with the remaining turmeric milk.īake in a preheated oven for 20 minutes until puffed and golden.I've had many a potato bake in my life - it's an easy way to turn a humble potato into a side dish with tons of flavour.īut I find potato bakes are usually creamy - think dauphinoise potatoes, that kind of thing.
You could also make rectangle shapes, the choice is yours. Place a spoonful of the potato, onion and cheese mixture onto one half of each of the squares of pastry, but not going all the way to the milk brushed edge, then fold over the empty side so you have a triangle shape. Place the pastry back on the paper.Ĭut the pastry into 6 equal squares then brush the edges of each square with the turmeric milk. Lift it off the paper sheet it comes rolled in and sprinkle over a little flour – this just helps the pastry to not stick to the paper as it warms up while you’re filling and shaping the pies. Mix together a little milk and turmeric – the turmeric adds that golden colour in vegan baking that egg wash is normally used for. Stir in the herbs, seasoning, cheese and cream. Start with the potato and onion – peel and dice both into smallish pieces then fry in a little butter and oil for a few minutes until just starting to soften and caramelise.
Easy chessy potato pie recipe how to#
How to make these cheese and potato pies:
Puff pastry – honestly I never make my own puff pastry any more, the shop stuff is really good and reliable. It’s not an overpowering smoky flavour but it gives everything I use it in a definite flavour boost!
Vegan cheese – I’ve used vegan Smoked Applewood because I think it’s one of the best (and most readily available) vegan cheeses. I mostly prefer them because they’re sweeter but for these vegan pies I’ve used brown onions as they’ve got a slightly spicier, more pungent flavour. White onion – almost every other recipe I’ve written that includes onion uses the red variety. It also helps them keep their shape and doesn’t add any extra water so there’s no mushy potato in your pie.
Let’s talk puff pastry pie ingredients:įried potatoes – diced small and then fried in a little oil and butter imparts so much flavour to the potatoes. But I think this cheese and potato pie recipe is a whole other level of better. I’m a big fan of their vegan sausage rolls so I’m not anti-Greggs. I know Greggs (a pie and sandwich shop for my non-UK readers) do a cheese and onion bake and honestly I thought it was pretty bland. And I’m not usually a purist, but my sort of similar (in that they’re pies) lentil and chestnut pies are, well, pies not pasties. Well … I call them pies as pasties are traditionally made with shortcrust pastry rather than the puff pastry I’ve used here.
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