SERVES 4
PREPARATION 15 MINS
COOKING 15 MINS
2 medium floury potatoes
1tbsp vegetable oil
1 small onion, thinly sliced
2 x 375g (12½oz)
packs ready-rolled
puff pastry
1 egg, lightly beaten,
to glaze
4 rashers streaky bacon, cut into 2cm (¾in) strips
200g (6½oz) matured farmhouse cheddar cheese, coarsely grated
3tbsp single cream
1. Heat the oven to 200ºC (gas mark 6). Scrub the potatoes and boil them until they are just tender. Drain, cool and thinly slice them. Heat the oil in a large frying pan and cook the onion for 4-5
minutes or until it's softened.
2. Lay one piece of pastry on a greased baking
tray and brush it lightly with the beaten egg.
Spread the cooked onions evenly over the pastry, leaving a 2cm (¾in) border all the way around. Top with the potatoes, a layer of bacon and then the grated cheddar cheese, seasoning each layer as
you go. Drizzle over the cream.
3. Place the second piece of pastry over the assembled filling and press the edges together.
Trim the edges, and then cut a small cross in the middle of the pie. Bake in the oven for 10-15 minutes, or until golden and risen.
MAKE AHEAD
The pie can be assembled and kept chilled for up to 12 hours ahead of baking. Brush the pastry with beaten egg just before you place it in the oven.
TIP
You can use 200g (6½oz) of sliced leg ham in place of the bacon, if you prefer.