I wanted to share something from my childhood, Mother used to make this all the time, it's delicious hot or cold,
Cheddar and Mash Pie, wrapped in Puff Pastry,
I do usually use shortcrust pastry but just fancied a change,
I do chill this after and have it cold with salad, but it's delicious Warm aswell,
Make sure you line the tin with baking paper or it will stick to the tin,
Or blind bake the base Pastry first before filling, Add pie weights, dry rice, dried beans or peas, enough to fill the pan 2/3 full. Chill the crust for 30 minutes; this will solidify the fat, which helps prevent shrinkage. Bake in a preheated 190°C oven for 20 minutes. Remove the pie from the oven, and lift out the paper and weights.
Ingredients
2kg Mashed Potato
250g chedder
Sea Salt
Cracked Black Pepper
Shredded Onion optional
Both Puff Pastry or shortcrust Pastry are fine, definitely use baking paper, and make sure you use a fork and stab the base Pastry all over,
Boil the Potatoes, add plenty of Salt and Pepper, mix in the Cheddar, top with the Pastry, Brush with egg,
30 mins in the oven at 200°c or until golden brown, when you take it out the oven brush egg on again,
let it rest until cool, place in the fridge, when its firm it will slice perfectly,
Delicious hot or cold
Happy Cooking Folk's
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