Apple & Lancashire cheese pie

Name: Apple & Lancashire cheese pie
Total time: 1 h 10 min
Yield: 6 to 8
Ingredients: 500 g all butter puff pastry; 1 vegetable stock cube; 300 g waxy potatoes; 4 apples, such as Royal Gala, Golden Russet, Cox; 2 shallots; 200-250 g Lancashire or sharp Cheddar cheese; 2 sprigs of fresh thyme; 1 large free-range egg

With golden all-butter puff

Vegetarianv

“This easy but impressive pie is perfect for a simple supper or fast lunch. Any crisp apple with a little sweetness will work well here. ”

Serves 6 to 8

Cooks In1 hour 10 minutes

DifficultyNot too tricky

Jamie Magazine Vegetables Mains Pies & pastries Potato Baking

Nutrition per serving

Calories 602 30%
Fat 40.5g 58%
Saturates 17.5g 88%
Sugars 7.1g 8%
Protein 15.9g 32%
Carbs 41.6g 16%

Of an adult's reference intake

Jamie Magazine

By Anna Jones

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Ingredients

500 g all butter puff pastry
1 vegetable stock cube
300 g waxy potatoes
4 apples, such as Royal Gala, Golden Russet, Cox
2 shallots
200-250 g Lancashire or sharp Cheddar cheese
2 sprigs of fresh thyme
1 large free-range egg

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Jamie Magazine

By Anna Jones

Tap For Ingredients

Method

Preheat the oven to 190ºC/375ºF/gas 5.
Cut the pastry into 2 pieces, then roll each into a rectangle slightly larger than A4.
Fill a saucepan with boiling water and add the stock cube. Cut the potatoes into 5mm discs and boil for 3 to 4 minutes, then drain and allow to steam dry.
Line a baking tray with greaseproof paper and lay one pastry rectangle on top.
Arrange half the potatoes in an even layer over the pastry, leaving a 2cm gap around the edges, and season.
Finely slice the apples into discs, then layer half over the potatoes.
Peel, finely slice and scatter over half the shallot, grate over half the cheese and pick over half the thyme leaves.
Repeat with another layer of potatoes, seasoning, apples, shallot, cheese and thyme.
Beat the egg and brush the edges of the pastry with a little egg, then lay the second pastry rectangle on top, carefully stretching and moulding it over the filling. Press the edges together with your fingers or a fork.
Score the top of the pie, brush the pastry with egg then bake for about 30 to 40 minutes, or until golden and puffed up.
Cut the pie into wedges and serve with chutney and salad leaves.