Potato, Tarragon and Red Onion Pie
For the pastry:
190g plain flour
125g slightly salted butter, chilled from the fridge
125ml cold water
For the filling:
500g new potatoes, boiled in their skins and sliced lengthways
2 tbsp freshly chopped tarragon leaves or 1 tbsp dried tarragon
100g Goats Cheese, cut into small pieces
75g Lincolnshire Poacher cheese, grated
1 small red onion, peeled and diced
2 tbsp mayonnaise
1 tbsp chives, chopped
1 egg, beaten
Pinch sea salt and black pepper
2 tsp cold water
1 baking sheet
1 enamel pie plate
Preheat oven to 200°C/400°/Gas 6
To make the pastry, put the flour in a bowl and grate the cold butter, add to the flour. Mix, then add the water and knead lightly until you have a smooth dough. Shape the pastry into a flat disc, wrap in clingfilm and leave in the fridge for at least an hour.
Meanwhile, mix together the potatoes, tarragon, goats cheese, poacher cheese, red onion, mayonnaise, chives, sea salt and black pepper.
To assemble the pie, cut the pastry in half and roll into two rounds about 23cm/9inches in diameter.
Place one of the pastry circles on the greased enamel pie plate. Place the potato mixture on it, leaving a good 2-3cm border.
Paint the edges with the egg wash, and then lay the second circle of pastry on top. Press the edges and pinch together firmly and trim them. Make a hole in the centre of the top pie crust and pinch the edges together. Paint the whole pastry top with the egg wash place on a baking sheet and bake for 20-30 minutes until the pastry is golden brown. Remove from the oven and cool in the tin. Once cool cut into slices. Delicious served warm or cold with a green salad.