A RICH POTATO PIE
I'm still on a carb-craving curve and besides, I had some pie dishes for my birthday. It seemed about time I put them to use. Although I don't need an excuse - I have been secretly making pies in cake tins for the last few months.
So I made a double-batch of Delia's wholewheat pastry (4oz wholewheat flour, 4oz self-raising flour, 2oz butter, 2oz vegetable fat, enough water to bind) - using Nigella's foolproof method, which basically involves throwing everything in the freezer, at every opportunity, before it has the chance to start melting. And a cold kitchen helps. The pastry was perfect, so I am glad I have half left in the fridge for something else later in the week.
For the filling I used Nadine Abensur's Homity recipe - she's one of those writers whose recipes can put up with lots of tinkering, and still work like magic. So the below is slightly adapted.
600g potatoes, chopped into chunks
300g onions, chopped
100g mushrooms, left whole
2 cloves garlic
Splash tamari (soy sauce will do)
2tbsp double cream
65g cheddar cheese
Salt and pepper
Saute potatoes - slowly and lengthily, until soft in the middle and golden on the outside - in a tbsp of olive oil. Add the onions and leave over a gentle heat to turn golden. Next add mushrooms and garlic, and a splash of tamari, and turn up the heat for a couple of minutes. Take off heat. Add cream, chives, seasoning and cheddar. Put aside to cool.
Roll out the pastry to fit the pie tin, and add the cooling filling. Cover with lid (optional - Nadine's recipe is an open-top pie), brush with egg and put in oven (200 degreesC) for about half an hour.
Leave to stand before eating (it gets very hot) with green, lemony salad and sunblush tomatoes.