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Here are the ingridients that are needed to make a delicious Red Leicester cheese & Potato Pie:
- Take 3 Lb of chopped potatoes (suitable for mash).
- You need 1 of Chopped cooking onion.
- Prepare 3/4 Lb of Sliced Red Leicestershire cheese (Best not to Grate).
- Use 1 of & 1/2 Lb short crust pastry (I prefer homemade) for this recipe I added some salt and black pepper to the pastry.
- Use of Quality Salt and Black Pepper for seasoning.
- Use of Salted and whisked egg for glazing.
- Get of Butter and Milk for Mash (Cream if you fancy it).
- You need of What you need.
- Prepare of Masher or mixer.
- Take of Large Saucepan.
- You need of Colander.
- Take of Knives.
- You need of Rolling Pin.
- You need of Flour for dusting.
- Take of Cutting Boards.
- Use of Greased Pie Dish (I used 8 inch by 6 inch).
- You need of Pastry Brush.
- Get of Baking Tray (Big enough to hold the pie dish).
Done with the ingridients? Below are the steps on cooking Red Leicester cheese & Potato Pie:
- Slice your cheese (best not to grate the cheese, as we are aiming for a layer and not mixing in..
- Chop the onion (the onion will cook in the pie).
- Divide your pastry into 3 even pieces.
- Now put two of the pieces back together (The largest is your base and the smaller one will make your pie lid).
- Roll out the largest piece and line the Greased pie dish with this. If you break it, don't worry, just glue back together with some of the beaten egg (no one will know) – make sure to roll out big enough to have a lip of pastry of around 1" – no less..
- Now Pre-heat your oven at 180. Peel & chop potatoes (Cubing helps speed up the cooking process and ensures even cooking).
- Boil until soft enough for mashing.
- Mash your potatoes, but do try and do it while they are still warm. Take your time for a nice lump free mash. No one forgets lumpy mash..
- Thoroughly Mix in your chopped onion, a knob of butter and about an EGGCUP of milk (Cream if your feeling generous).
- Spread in a layer of potato followed by a layer of sliced cheese.
- Keep going until all potato and cheese is used up You can end with either cheese or potato – I done it both ways and they both work fine.
- Roll out the smaller ball of pastry, this will be for the lid of your pie.
- Glaze the edges of the base that you can see (If this is your first pie, we do this as it acts as a glue), then gently place your lid on top, Glaze and decorate, make sure you put a few steam holes in the lid after glazing. I like to seal the pie by rolling the 1" edges upwards over the lid like a blanket. This does help to keep all that unctuousness in..
- Place your pie on an oven tray in the oven. The heat of the tray prevents a soggy bottom. Cook until golden brown and smelling amazing. Your potato is already cooked, so we are just gently cooking the pastry and melting the cheese..
- Allow the pie to go cold for the wow factor. Let your diners see the pie when you cut into it. Its easy enough to reheat portions in the microwave if they want it hot. This pie has never lasted long enough for me to work out if it can be frozen. Ideal for lunch box' it's just as it is and delicious with a healthy salad if want to justify anything..
Despite its flaky texture, it is still a firm cheese. The rind is reddish-orange with a powdery mould on it. Red Leicester cheese made at home. Смотреть позже. Поделиться.. Leicestershire Handmade Cheese Company, was my first outing to meet a cheese maker while apron on, was Jo making a couple of toasted sandwiches with the famous Sparkenhoe Red Leicester. Red Leicester is a hard cheese, like cheddar but much more moist, crumblier with a milder flavour.
Recipe : Red Leicester cheese & Potato Pie
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