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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a savoury vegetarian main course, not a dessert. It's a nice thing to have as a vegetarian alternative to a Thanksgiving turkey. Doesn't use very fancy ingredients, but looks and tastes special. From UK's 'Good Food' magazine Ingredients:
85 g butter |
200 g plain flour |
140 g mature cheddar cheese, finely grated |
2 tablespoons milk, for glazing |
1 teaspoon fresh sage, chopped |
300 g sweet potatoes, peeled and thinly sliced |
1 large onion, peeled and thinly sliced |
2 tablespoons vegetable oil |
1 bramley cooking apple, peeled and sliced |
1 tablespoon chopped fresh sage |
200 g wensleydale cheese, cut into small cubes |
125 ml creme fraiche |
Directions:
1. Cut butter into flour until fine crumb stage. Stir in 100 g cheddar, then season with salt and pepper. Mix with 2-4 Tbsp water to bind. Wrap dough in cling film and chill 30 minutes. Heat oven to 190°C.
2. Meanwhile, parboil the potatoes 2-3 minutes. Drain and rinse in cold water. Gently fry the onion in oil 5-8 minutes until soft but not brown.
3. Line a buttered deep 23 cm pie dish with two thirds of the pastry. Fill with half the potatoes, half the onion, half the apple, half the sage and half the Wensleydale. Repeat layers.
4. Spoon over the creme fraiche, then cover with remaining pastry. Pinch pastry edges together and make a tiny hole in the top with a knife (for the steam to escape and so that the crust doesn't break open). Brush with a little milk, sprinkle remaining cheddar over and a little fresh sage. Bake about 45 minutes until pastry is golden and filling is soft. Cool a minimum of 15 minutes before serving.
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