I have really fond memories of this wonderful cheese and potato pie as my Nan used to make this for me alot. I remember getting to take it on school trips and felt really special unwrapping this while everyone else was having there soggy sandwiches.
You can of course use gluten free store bought pastry for your pies however here is my gluten free pastry recipe, which tastes great and my non gluten free family members like it to.
My Gluten free (and dairy free option) pastry is here https://claireskitchentwyford.com/2018/09/06/gluten-free-pastry/
GLUTEN FREE CHEESE AND POTATO PIE (WITH DAIRY FREE AND VEGAN OPTION)
- Shortcrust pastry you can make your own or shop bought is fine or see my recipe for gluten free pastry recipe that can be made dairy free too if needed. You will need a bit of gluten free flour to roll it out. Your pie dish or pie plate will determine how deep and how much filling you will need or you could make these as pasties which are really lovely if you do not have a suitable dish. I would suggest about 750g as a guide as you will need a top and a bottom.
- 4-6 Potatoes medium/large size potatoes depending on the size of them peeled. Also if you have a deep pie dish you will need more or very large potatoes!
- 250 g of mature cheese grated and can use dairy free/vegan cheese if required
- 1 large white onion chopped into thin slices
- Salt and pepper
- 1 tbsp milk, egg or if vegan use dairy free milk alternative if you are vegan you could use a milk alternative to wash your pastry
- For the gluten free pastry here is my recipe:Gluten Free Pastry is not the easiest pastry to work with, however this is the best one i have used so far!! but be gentle and patient too!So you will need:250g Gluten Free Plain Flour, plus extra for dusting.1/2 tsp xanthum gum1/2 tsp salt180g margarine at room temperature however I’ve used butter (can use dairy free, would recommend a hard margarine )75ml of ice cold waterMethod1. Combine the flour, xanthum gum and salt in a bowl, and the margarine or butter and rub into breadcrumbs.2. Make a well in the centre and add the ice cold water and knead for a moment. Make a disc and ball and wrap in cling film and place in the refrigerator to chill for 30 mins.3. Use as normal.
- Take your potatoes and peel them and if you have a processor I run them through the slicing attachment, if not slice them into thin slices. Place these in a microwave dish with a splash of water and a good pinch of salt. Cook these until they are cooked through and drain any water off.
- Roll out your pastry and take your pie dish and cut a generous circle around it to allow for placing the pastry inside and overlapping and hanging over the edge.
- Layer your potatoes and then a layer of onion slices and then a layer of grated cheese. Repeat the same again. I normally get two layers.
- if using an egg, beat together in a small bowl. Run a small layer of egg wash around the rim of the pie edge in order to glue the pastry bottom and top together. (If you are vegan you could use a milk alternative here to wash your pastry and stick your pastry together, which works well.)
- Place the lid of the top of the pastry ontop of the pie then press down with your finger or thumb around the rim to seal the pie. Then take a knife and trim off the pastry to form a neat edge.
- Take your egg wash and brush over the top of the pie and make a small hole in the top of the pie. Again if you are vegan use a vegan dairy free milk here. You can decorate the pie if you wish with any excess pastry you have over.
- Bake in the oven near the top in a preheated oven at 180’c (fan assisted) for approximately 20-25 minutes until golden brown.
My food processor is my workhorse in the kitchen and i would not be without it and there is so much you can do with it! Once you start using it properly you will not go back. Great from mixing the dough to chopping and slicing the potatoes in this morning recipe.