Ingredients
- FOR THE SOUR-CREAM PASTRY:
- 175g plain flour
- A tiny pinch of salt
- 150g butter, diced
- 90ml soured cream
- 1 medium egg, beaten
- FOR THE FILLING:
- 350g floury potatoes, peeled and sliced
- 150g cavolo nero, roughly chopped
- 3tbs olive oil
- 1 onion, finely chopped
- 400g leeks (roughly 2 large), finely chopped
- 2 garlic cloves, finely chopped
- A pinch of mustard powder
- 125ml double cream
- A small handful of parsley leaves, chopped
- 100g mature Cheddar cheese, finely grated
- Salt and pepper to season
Basically a potato and cheese pie, this is very rich, but it makes the perfect lunch after a morning hike or doing something really energetic. Or when badly in need of comfort food and you don’t mind the calories.
1. For the pastry, put the flour, salt and butter in a food processor and pulse until the butter is fully incorporated through the flour. Alternatively, put in a large bowl and rub the butter into the flour using your fingertips. Then add the sour cream and pulse for two to three seconds, or stir by hand until just mixed. On a lightly floured surface, roll out the pastry to form a round big enough to line the base and sides of a 26cm (10in) flan dish or loose-bottomed cake tin. Carefully lower in the pastry to form the pie base. Crimp the edges of the pastry, brush with some of the beaten egg and chill in the fridge for 30 minutes.
2. Heat the oven to 180 degrees/fan 160 degrees/gas mark 4.
3. Meanwhile, put the potatoes in a large saucepan and cover with water. Bring to the boil and simmer for eight minutes. Add the cavolo nero to the pan and cook for a further five minutes. Drain once both potatoes and cavolo nero are perfectly tender. Allow them to steam dry in the colander.
4. Heat the olive oil in a large, heavy-based frying pan over a medium heat and add the onion and leeks. Sauté until really soft. Add the garlic and mustard powder and continue to cook for a minute or two. Remove from the heat and add the potatoes and cavolo nero to the pan. Stir in the cream, parsley and half of the cheese, then allow the mixture to cool slightly. Season to taste.
5. Remove the pastry case from the fridge, line loosely with a sheet of baking parchment and fill with baking beans or rice, pushing them to the edges. Bake blind (that is, without the filling) for 20 minutes, until the edges begin to colour. Remove the baking paper and beans, then put the pie case back in the oven for 15-20 minutes, until golden and crisp all over. Brush the inside of the pastry case with the remaining beaten egg.
6. Spoon the potato mix into the pastry case. Sprinkle with the remaining cheese and bake for 25-30 minutes. If using a loose-bottomed tin, cool for 10 minutes, then lift out. Serve in slices: hot, warm or completely cold. All are delicious.
