Cheese, potato, swede and chorizo pie

Cheese, potato, swede and chorizo pie
  • Serves icon Serves 10-12
  • Time icon Hands-on time 1 hour, plus cooling. Oven time 1 hour 15 min, plus 20 min resting

This dense, rich pie contains a triple-threat of alliums (onion, spring onion, pickled onion) and cheese (cheddar, mozzarella, taleggio) as well as the double-carb hit of pastry and potato. Swede and cavolo nero lend sweetness and freshness, while the chorizo core adds its punchy red oil into the mix. As you might imagine, there’s no need for sides

Want to make it vegetarian? See the tips below.
Next time: try our old-school cheddar and potato pie.

Nutrition: Per serving (for 12)

Calories
842kcals
Fat
55g (33g saturated)
Protein
19g
Carbohydrates
65g (5.8g sugars)
Fibre
6.3g
Salt
1.3g
Calories
842kcals
Fat
55g (33g saturated)
Protein
19g
Carbohydrates
65g (5.8g sugars)
Fibre
6.3g
Salt
1.3g

Ingredients

  • 800g plain flour, plus extra to dust
  • 1 tsp fennel seeds
  • 1 tsp nigella seeds
  • 350g unsalted butter, chilled and chopped
  • 2 medium free-range eggs, beaten

For the filling

  • 50g unsalted butter
  • 2 onions, finely sliced
  • 400g swede
  • 700g floury potatoes
  • 200g cavolo nero, any large stalks removed, roughly chopped
  • ½ bunch thyme, leaves picked
  • 4 pickled onions, finely chopped
  • 100g bunch spring onions, sliced
  • 75g cheddar, coarsely grated
  • 75g mozzarella, coarsely grated
  • 300ml double cream
  • 200g taleggio, rind removed
  • 150g diced chorizo

Specialist kit

  • 20cm loose-bottomed cake tin (at least 6cm high)

Method

  1. Begin by making the pastry. Put the flour, fennel seeds, nigella seeds and a big pinch of salt in a mixing bowl, then rub in the butter until it resembles coarse breadcrumbs (you can also do this in a large food processor or the bowl of a stand mixer with a beater attachment). Mix in most of the egg (reserving some to brush the pastry later), then add cold water 1 tbsp at a time (no more than 3 tbsp) until it comes together into a stiff dough. Wrap and chill for at least 30 minutes.
  2. While the pastry rests, make the filling. Melt the 50g butter in a medium pan over a low-medium heat and tip in the onions. Cook slowly, stirring regularly, until completely broken down into a sticky brown tangle (about 30 minutes).
  3. Meanwhile, peel the swede and cut into slices the thickness of a pound coin, transferring them to a pan as you work. Cover with plenty of boiling water from the kettle and put over a high heat, then leave to boil while you peel and slice the potatoes to the same thickness. Add the potatoes to the pan with the swede and cook both for 5 minutes more. Drain and leave to cool. In the same pan, wilt the cavolo nero in a splash of water over a high heat, then drain that too.
  4. Once the onions have caramelised, stir in the thyme, pickled onions, spring onions, cheddar and mozzarella to form a thick paste, then remove from the heat and stir in the cream to loosen into a sauce. Leave to cool completely.
  5. Now you’re ready to make the pie. Roll out two thirds of the pastry on a lightly floured work surface to about 6mm thick and use it to line the cake tin, leaving around 2cm overhang. Put the tin in the fridge until all your fillings have cooled to room temperature.
  6. Begin layering the pie. Start with half the potato slices, spread with a quarter of the sauce, then add the cavolo nero, half the swede (adding a good grind of black pepper) and a similar amount of sauce. Tear or chop the taleggio into small pieces and scatter them over, then continue with the rest of the potato and half the remaining sauce. Sprinkle with the chorizo, then finish with the rest of the swede (and more black pepper) and the remaining sauce. Don’t worry if the filling is a little higher than the tin – it will compress and shrink in the oven.
  7. Roll out the remaining pastry to form a lid, put it on top of the pie, then crimp the lid and the sides together to seal. Trim off any excess, poke a hole in the centre of the lid with a knife, then brush liberally with most of the remaining egg. Put the pie in the fridge and heat the oven to 180°C fan/gas 6.
  8. When the oven is up to temperature, give the pie a final brush with the remaining egg. Bake for 1 hour 15 minutes until deep golden. Leave to cool in the tin for 10 minutes before removing, then wait another 10 minutes before slicing.

delicious. tips

  1. Easy swaps Replace the chorizo with a hot pepper paste or even just a sprinkling of paprika to make this pie vegetarian

  2. Leftover pie will keep for up to 3 days in the fridge and can be enjoyed at room temperature or warmed up.

Recipe By

Emily Gussin

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