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Date: 8/17/2006 1:09:04 PM |
| Ingredients |
For shortcrust pastry For a 10 " flan dish or pie tin.
You will need the following ingredients:
8 oz Plain Flour (include a pinch pf salt)
4 oz Margerine
cold water
For the filling :
2 lbs potatoes (peeled/ cut into halves)
8 oz onions (finely chopped)
4 oz cheddar cheese (grated)
1 tsp of mustard
2 oz margerine
salt / pepper to taste
an extra 2 oz cheddar cheese (grated) for topping. |
| Cooking Method |
First
of all rub the margerine into the flour with your hands,until
thoroughly mixed. Add enough cold water (a tbp at a time is easier) and
mix with your hands so as to make pastry hold together, be sure not to
have it too wet. Cover with clingfilm and leave to chill in the fridge
for 20 mins.
In the meantime Boil the potatoes in salty water
for 20 25 mins. Mash them until fluffy. In a seperate pan melt the
margerine, add the finely chopped onions and cook until tender and
transparent (for 10 mins). Incorporate the grated cheese / mustard /
onions and margerine to the filling and mash throughly. Add salt /
pepper to taste.
Sprinkle flour very lightly on a board, and
roll pastry out to the thickness of half an inch. Line a 10 " pie tin
and prick with a fork to allow heat to get through the pastry. Leave in
a preheated oven at 180 C for 10 mins.
Once pastry is slightly
cooked add the filling and cover the top with grated cheese. Cook for a
further 25 mins until golden brown.
Allow to cool before cutting .Best served with boiled vegetables. |
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