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Veggie Potato Pie with Paprika Crust
This vegetarian pie is easy to adapt to use whatever veg you fancy. The pastry has a pinch of paprika in it which gives it a lovely smokey flavour. This recipe is for an 8" pie dish and cuts into 8 slices. Serve it with a fresh, colourful side salad. Ingredients
- 150g plain flour
- 1/2 tsp paprika
- Pinch of salt
- 75g cold butter, diced
- Some ice cold water
- 350g potato, chopped
- Pinch of salt
- 100g mushrooms, finely chopped
- 75g broccolil, finely chopped
- 2 spring onions, chopped
- 150ml creme fraiche
- 150g cheddar cheese, grated
- Juice of 1 lemon
- Handful of fresh coriander, roughly chopped
Directions
- 1) Sift the flour into a large mixing bowl with the salt and paprika. Rub in the butter to a breadcrumb mixture.
- 2) Add a little cold water and knead into a dough, adding more water if needed. Wrap and leave to rest in the fridge for 20 minutes.
- 3) Preheat the oven to 180 degrees C. Roll the dough out into a large circle on a floured surface and transfer to your pie tin. Cover with foil, fill with baking beads and stick in the freezer whilst waiting for the oven to heat.
- 4) Blind bake the pastry for 15 minutes until lightly golden. Allow to cool completely.
- 5) In the meantime, gently boil the potatoes in lightly salted water. Drain and allow to cool.
- 6) Preheat the oven again to 190 degrees C. Transfer your cooked potato into a large mixing bowl. Spoon in the creme fraiche and mash well. Add all of the veg, lemon, coriander and two thirds of the cheese. Gently mix together.
- 7) Spoon into the baked pie crust, and scatter over the remaining cheese. Bake for about half an hour until the top starts to brown.
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