Ingredients :
- 2 shortcrust pastry cases (separate recipe)
- 3 medium potatoes
- 1 large onion (or use a large leek)
- 2-3 cloves garlic
- 1 head broccoli (or use any green vegetable)
- 400 g mature cheddar, grated
- 200 ml cream
- salt
- pepper
- 1 whole nutmeg, ground
- handful parsley, chopped
Method :
- Make the pastry cases (see separate recipe). While they are chilling, start to make the filling.
- Cut the potato into smallish chunks and boil in a large pan until almost cooked.
- While the potato is cooking, slice the onion and fry gently. Finely chop the garlic and add that to the frying onions. Cut the broccoli into tiny florets. VARIATION: You could use leek instead of onion. You can use peas instead of broccoli.
- Drain the almost-cooked potatoes into a colander. Put the broccoli into the hot pan and then return the potato to the pan. Add the onions / garlic and stir all the vegetables together with half of the grated cheese. Add the seasoning (salt, pepper, ground nutmeg, chopped parsley) and mix in thoroughly.
- By now the pastry cases should be ready for baking. Once the blind baking is complete, allow the cases to rest for a few minutes before spooning the filling half into each.
- Drizzle half the cream over each filled pie, then sprinkle the remaining cheddar over both pies. Return them to the oven and bake for a further 30 minutes.
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