Ingredients:
85 g butter
200 g plain flour
140 g Mature cheddar cheese, finely grated
2 tablespoons milk, for glazing
1 teaspoon fresh sage, chopped
300 g sweet potatoes, peeled and thinly sliced
1 large onions, peeled and thinly sliced
2 tablespoons vegetable oil
1 bramley cooking apples, peeled and sliced
1 tablespoon chopped fresh sage
200 g wensleydale cheese, cut into small cubes
125 ml creme fraiche
Directions:
Cut butter into flour until fine crumb stage. Stir in 100 g cheddar, then season with salt and pepper. Mix with 2-4 Tbsp water to bind. Wrap dough in cling film and chill 30 minutes. Heat oven to 190 C.
Meanwhile, parboil the potatoes 2-3 minutes. Drain and rinse in cold water. Gently fry the onion in oil 5-8 minutes until soft but not brown.
Line a buttered deep 23 cm pie dish with two thirds of the pastry. Fill with half the potatoes, half the onion, half the apple, half the sage and half the Wensleydale. Repeat layers.
Spoon over the creme fraiche, then cover with remaining pastry. Pinch pastry edges together and make a tiny hole in the top with a knife (for the steam to escape and so that the crust doesn’t break open). Brush with a little milk, sprinkle remaining cheddar over and a little fresh sage. Bake about 45 minutes until pastry is golden and filling is soft. Cool a minimum of 15 minutes before serving.
Servings: 6
Time preparation: 15 min.
Time total: 60 min.