Branston Cheese & Potato Pie
We heard that Angela Hartnett loves enjoying a spoonful of Branston with a cheese and potato pie, so we've gone one step further by adding a layer of Branston to the pie itself. The result is a cheese and potato pie that's creamy and rich and warming, with a Branston tang that brings the pie to life like nothing else can. It's must-try!
Ingredients
- 3 tbsp Branston Original
- 1kg potatoes, slides into thin disks
- 200g cheddar, grated
- 200g Red Leicester, grated
- 2 sheets of ready-rolled puff pastry
- Salt and pepper, to season
- 2 large egg yolk, to egg wash the pastry
Method
- Preheat the oven to 180C.
- Parboil the potatoes in water until just tender. Drain and allow to cool.
- Mark a disk shape on one of the pastry sheets. Layer up half the potato and cheese in the disk shape, leaving space at the edge.
- Add a layer of Branston, then add the rest of the potato and cheese.
- Egg wash the edge of the pasty.
- Lay the second sheet of puff pastry over the filling and seal around the edge, being careful not to trap any air.
- Trim the edge of the pasty, leaving enough room to crimp the edge.
- Egg wash the top of the pie, pierce the top.
- Bake for 40 minutes or until golden and crisp. Enjoy!
