James Martin Cheese Onion And Potato Pie

This delicious James Martin Cheese, Onion, and Potato Pie is a comforting, hearty dish perfect for any meal. With a rich, cheesy filling and golden, flaky pastry, it’s simple to make using everyday ingredients. This creamy, savory pie is a crowd-pleaser and can be easily adapted with your favorite cheeses.

Ingredients Needed

For the cheese pastry:

• 200g/7oz plain flour (all-purpose flour)
• 75g/2½oz cold unsalted butter, cut into roughly 1cm/½in dice
• 75g/2½oz white vegetable fat, cut into small pieces (or lard)
• 25g/1oz parmesan (or vegetarian alternative), finely grated
• 25g/1oz mature cheddar, finely grated
• 1 free-range egg, beaten, to finish

For the filling:

• 1kg/2lb 4oz Desiree potatoes (or similar waxy potatoes), peeled and cut into large chunks
• 1 onion, finely diced
• 375g/13oz mature cheddar, grated
• 50ml/2fl oz milk
• 2 tbsp chopped chives
• Salt and white pepper

How To Make Cheese Onion And Potato Pie

1. Make the pastry: Place the flour into a bowl. Add the butter and vegetable fat, then rub them together with your fingertips until the mixture resembles coarse breadcrumbs. Alternatively, use a food processor to combine the fat and flour, then transfer to a bowl. Add the cheeses and mix well. Slowly add 2-3 tbsp of cold water using a table knife to bring the dough together. Once the dough starts to stick, gently knead it into a ball. Wrap in cling film (plastic wrap) and chill in the fridge.
2. Prepare the filling: Place the potatoes in a saucepan, cover with water, and add a pinch of salt. Bring to a boil and simmer for 12-15 minutes, or until the potatoes are tender enough to mash. Drain the potatoes well and mash until smooth using a potato ricer or masher. Stir in the diced onion, grated cheddar, salt, white pepper, milk, and chopped chives. Mix well until the cheese is melted and fully incorporated.
3. Assemble the pie: Preheat the oven to 200°C/400°F/Gas 6. Grease a 24x20cm/10x8in metal baking dish. Spread the mashed potato filling evenly into the dish. Roll out the chilled pastry on a floured surface to a thickness of 8-10mm/1/3in, large enough to cover the dish. Place the pastry on top of the filling, trim the edges, and score it into six portions using a knife. Brush the top of the pastry with the beaten egg.
4. Bake the pie: Bake the pie for 20-25 minutes, or until the pastry is golden brown. Let the pie stand for 15 minutes before cutting and serving.

Recipe Tips

• Use waxy potatoes: Desiree potatoes work best for a smooth, creamy mash. Avoid starchy potatoes as they can become too dry and fluffy.
• Chill the pastry: Make sure to chill the pastry dough before rolling it out. This helps it stay firm and prevents shrinking while baking.
• Don’t overwork the pastry: When making the pastry, handle it gently to avoid making it tough. Just knead it enough to bring it together.
• Rest the pie before serving: Let the pie sit for 15 minutes after baking. This helps the filling set, making it easier to slice neatly.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover pie cool to room temperature. Then, cover it tightly with cling film (plastic wrap) or store it in an airtight container. Refrigerate for up to 3 days.
• Freeze: Allow the pie to cool completely, then wrap it tightly in cling film and foil before freezing. It can be frozen for up to 2 months. To serve, thaw in the fridge overnight before reheating.
• Reheat: Preheat the oven to 180°C/350°F. Place the pie on a baking tray and cover with foil to prevent the pastry from burning. Heat for 15-20 minutes, or until heated through.

Nutrition Facts

Serving Size: 1 serving (1 of 6)

• Calories: 400
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 60mg
• Sodium: 400mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 10g​

Try More James Martin Recipes:

• James Martin Chicken In Tarragon Sauce
• James Martin Chocolate Fondant
• James Martin Soda Bread
• James Martin Potato Salad