Potato, Tarragon and Red Onion Pie


Serves 6

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.

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