Gooey Potato & Cheese Pie
A deliciously creamy potato and cheese pie! Derived from https://www.bbcgoodfood.com/recipes/melty-cheese-potato-pie
Gooey Potato & Cheese Pie
A deliciously creamy potato and cheese pie! Derived from https://www.bbcgoodfood.com/recipes/melty-cheese-potato-pie
Cooking Instructions
- 1
Heat the oven to 220 degrees Celsius/200 fan
- 2
Slice the potatoes as thinly as possible and place them in a saucepan of cold water.
- 3
Bring the potatoes up to the boil, and once at the boil, cook for 2 minutes only. (TIP - potatoes must be thinly sliced for this to work, lengthen the cooking time if they are thicker).
- 4
When the two minutes is up, remove from the heat, drain the potatoes and return to the saucepan. Add the creme fraiche, a pinch of nutmeg and salt and pepper to season. Mix with a wooden spoon to ensure potato slices are covered with the creme/nutmeg mixture, then set aside.
- 5
Line a rectangular baking tray with greaseproof paper or tin foil. Take one of your ready-rolled puff pastry sheets and place on the baking tray. This will the pie base.
- 6
Scoop one third of the potato mixture into the centre of the pie base sheet, leaving at least a 1cm border around the outside.
- 7
Place the Camembert directly onto the top of the potatoes. There is no need to remove the rind or to cut the camembert into pieces.
- 8
Place the remaining two-thirds of potatoes around the edge of the Camembert, again leaving a 1cm gap around the edge of the sheet. Try to ensure the top of the Camembert is level with the stacks of potatoes you place around it.
- 9
Beat your egg, then wash the 1cm border you left earlier on the base sheet with the egg. Do not discard the egg yet.
- 10
Place the second ready-rolled puff pastry sheet on top of the first sheet, crimping as you go round. This is important to stop the cheese from escaping during cooking.
- 11
Brush the entire top of the pie with the egg wash, score the top with a knife, then place in the oven for 25-30 minutes, until the pastry is golden and puffy. When the pie comes out of the oven, brush again lightly with egg wash and leave to stand for 5 minutes; the heat from the pie will cook the glaze you've just added. Enjoy!
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