Cheese and potato pie
- August 2015
- Serves 8-10
- Hands-on time 40 min, oven time 30-35 min
Traditional British flavours of spring onion, parsley and mustard are encased in a crunchy pastry case in this classic summer recipe.
- 28.4g (13.8g saturated)
- 59g (3.1g sugars)
This recipe isn’t vegetarian because hot water crust pastry traditionally contains lard, which adds crunch and flavour to the pie. However, if you’d prefer not use it, just double the quantity of butter.
The pie will keep in the fridge for 3-4 days. Bring it back to room temperature for an hour or so before serving.
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