Step-by-Step Guide to Prepare Super Quick Homemade Montgomery cheddar and potato pie

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Speedy Montgomery cheddar and potato pie. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Montgomery cheddar and potato pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Montgomery cheddar and potato pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Montgomery cheddar and potato pie is Serves: 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Montgomery cheddar and potato pie estimated approx Prep: 20 minutes. Cook: 1 hr and 15 minutes.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Montgomery cheddar and potato pie using 8 ingredients and 5 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Montgomery cheddar and potato pie:

1. 500 g shortcrust pastry (see page 248, make a double quantity)
2. Few knobs of butter
3. 2 large onions, peeled and chopped
4. Few thyme sprigs, leaves stripped
5. Sea salt and black pepper
6. 800 g potatoes, such as Desiree or Maris piper
7. 200 g traditional mature cheddar, Such as Montgomery, grated
8. 1 large egg, yolk, beaten with 1 tablespoon water, to glaze

Instructions to make Montgomery cheddar and potato pie

1. Melt the butter in a heavy- based pan and add the onions, thyme and some seasoning. Sweat over a medium- high heat, stirring occasionally, for 6-8 minutes until the onions are soft.
2. Meanwhile, peel the potatoes and cut into 5mm thick slices. Add to a pan of boiling salted water and blanch for 3-4 minutes until they are just tender when pierced with a knife. Drain throughly and place in a wide bowl. Leave to cool, then mix in the onions, cheese and a generous pinch each of salt and pepper.
3. Preheat the oven to 200C./Gas. Divide the pastry into two pieces, one slightly larger than the other. Roll out the smaller piece of pastry on a lightly floured surface to a circle, about the size of a 25cm dinner plate. Lift onto a baking sheet. Roll out the other portion of pastry to a circle, about 5cm larger in diameter than the previous one.
4. Roughly layer the potato and cheese filling In the middle of the pastry round on the baking sheet, leaving a 3-4cm border. Try to stack the potato slices up against each other so that the pipe will have a nice shape and somewhat straight sides. Brush the border with the egg glaze. Drape the other pastry round over the top and press down the edges to seal, taking care not to leave large air pockets In the filling.
5. Crimp the edges, then brush the pastry with egg glaze. If you wish, sprinkle with coarse sea salt. Bake for 45-55 minutes until the pastry is golden brown. Rest for a few minutes before slicing and serving.

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