Go Back
Tunworth, potato and onion pie
Print Recipe

Tunworth, potato and onion pie

A comforting potato and onion pie using the best of British Camembert-style cheese - Tunworth.
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: british
Keyword: British Pie Week, Camembert, cheese, onion, pie, potato, Tunworth

Ingredients

  • Olive oil
  • 400 g baby potatoes, thinly sliced
  • 1 onion, thinly sliced
  • 1/2 leek, thinly sliced into rounds
  • 2 garlic cloves, finely chopped
  • 1 tbsp butter
  • 1 sprig thyme, leaves picked
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • 1 tsp mustard powder
  • 2 tsp nutritional yeast flakes (optional)
  • 1 chicken or veg stock cube
  • 125 ml water
  • 1 tsp salt
  • Freshly ground black pepper
  • 125 g cheese - I used Tunworth but a Camembert or Brie would also work
  • 1 shortcrust sheet
  • 1 beaten egg, to glaze
  • 1 tbsp nigella seeds

Instructions

  • Preheat the oven to 200°C/180°C fan/Gas mark 6.
  • Add the sliced baby potatoes to a baking tray and drizzle with a little olive oil. Cook in the oven for about 20-25 mins until golden brown and crispy. Give the tray a shake occasionally during cooking so that the potatoes brown evenly.
  • While the potatoes are cooking prepare the rest of the pie filling. Add a few glugs of olive oil to a heavy bottomed saucepan over a medium heat. Once the oil is shimmering, add the sliced onion and leek and sweat for 10 mins. Add the chopped garlic and cook for further few minutes. Add the butter, thyme leaves, bay leaves, Worcestershire sauce, mustard powder, nutritional yeast (if using), stock cube and water. Season with salt and pepper and cook for a further 5 minutes.
  • Once cooked, remove the sliced potatoes from the oven and add to the pie mixture.
  • Brush the bottom of an oval pie dish with olive oil. Line with dish with the shortcrust pastry sheet, pressing it down evenly into the corners. Prick the bottom of the pastry with a fork. Add the pie mixture to the dish. Slice the cheese and add to the top of the pie mixture. Fold over the edges of the pastry, pressing it down evenly to encase the filling. Brush the top of the pie with the egg wash and sprinkle with the nigella seeds.
  • Add the dish to a baking tray and bake in the oven for 30-35 minutes or until the top is golden brown. Serve with a bitter leaf salad, spring greens or hispi cabbage.