The pie filling and the fotos!

Serves 2

2 medium sized baked jacket potatoes

approximately 400g – peeled and cut into cubes

measuring 1.5cms/½”

1 medium onion, finely diced and

sautéed with a knob of unsalted butter and

a drop of rapeseed oil until softened – 5 minutes

add 1 teaspoon of Dijon mustard to the onion

150g of grated cheeses – 50g each of Mature

Cheddar, Red Leicester and Gruyere

Black pepper

1 amount of Fast Flaky Pastry

1 egg, beaten for egg wash

1 circular foil pie dish – 18cms/7” in diameter and

4cms/1½” deep

Using a large mixing bowl add the potatoes and onions and mustard – season with black pepper. Fold in the cheeses.

On a lightly floured surface roll out your pastry – dust your rolling pin too. Roll out as evenly as you can turning the pastry as it takes shape – always roll backwards and forwards and quarter turns so that it keeps to a circle. If you roll side to side you'll stretch the pastry and it will shrink when cooking!

Tip the filling into the pie dish – it will seem like a lot – pack down firmly. Egg wash the rim of the dish and then gently lift the pastry lid on top of the filling. The egg wash will glue the pastry in place and you can press the lid onto the filling gently. You can use a sharp knife to remove any excess pastry then, using a pastry fork edge the pie. Egg wash the pastry and add two cuts in the centre of the pastry to vent the pie.

Bake in a pre-heated oven 180fan/200c/Gas 6 for 35 minutes.

Here are the final fotos :

the pastry lid, taken from the freezer

the filling in the portable foil tray

the pastry lid – rolled out, edged, vented

and egg washed

the pie straight from the oven

inside the pie

Scrumdiddlyumptious!