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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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An unusual pie in that the pastry and the filling are mixed together. Works very well for picnics and pot lucks. Ingredients:
1 tablespoon sunflower oil |
1 teaspoon sunflower oil |
25 g butter |
2 medium onions, sliced |
1 garlic clove, crushed |
150 g porridge oats |
125 g aged cheddar cheese, grated |
2 medium eggs, lightly beaten |
2 tablespoons chopped fresh parsley |
1 large baking potato, peeled |
Directions:
1. Heat oven to 180C/350°F.
2. Heat both quantities of oil and half the butter in a pan and gently cook the onions and garlic for 10 minutes
3. While the onion is cooking spread the oats out on a baking sheet and toast for about 10 mins, leave to cool.
4. Remove onions from heat and when they are cool add the oats along with the eggs, cheese and parsley. Mix well.
5. Oil an 8 inch sandwich tin and place a circle of greaseproof paper on the bottom.
6. Thinly slice the potato and arrange the slices in the tin, overlapping slightly.
7. Spoon the oat mix on top of the potato slices and press down gently. Bake for 30 minutes.
8. Remove from oven and turn out the cake. Brush the top with the remaining butter and grill under a hot grill for 5 mins for an extra crispy top.
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