375g Shortcrust Pastry
500g Potatoes (sliced)
1 Onion (sliced)
100g Gruyere Cheese (grated)
1 Tablespoon Chopped Fresh Thyme
1 Egg (beaten)
Salt and Pepper
Flour (just for rolling your pastry on)
Equipment
1 SHARP Knife
1 Chopping Board
1x23cm Pie Tin (lined with baking parchment/paper)
1 Rolling Pin
1 Pastry Brush
The Good Bit
- Split the pastry in half and roll 1 half out so it is large enough to fit in the pie tin, brush water around the top adges. Now layer the potato cheese and thyme into your pie then roll out the other half of pastry as the lid.
- Lay this lid on top and press down firmly around the edges, then cut away any bits that are hanging over the side. Press your thumb around the edges to create a pattern (and also help seal the lid)
- Score the lid with a fork then brush it with the egg, finally pierce a couple of holes in the top of the pie, and stick it in your oven for an hour-1 1/4 hours (it should be golden when it comes out and soft when skewered) Serve hot or cold with a salad.
