Mrs Higgs’ Potato & Mont d’Or tear & share pie

Mrs Higgs’ Potato & Mont d’Or tear & share pie

Mrs Higgs' Potato & Mont d'Or tear & share pie
 
Serves: 6
Ingredients
  • 1kg potatoes
  • 1 onion
  • 6 mushrooms
  • 150ml crème fraîche
  • 2 round ready-rolled puff pastry sheets
  • 1 tbsp fresh chopped chives
  • 1 800g box Mont d'Or cheese (only available September-May)
  • 1 beaten egg to glaze
Method
  1. Peel and boil the potatoes.
  2. While they are cooking, peel and chop the onion.
  3. Fry gently in a little rapeseed oil until transluscent.
  4. Dice the mushrooms and add to the onion.
  5. When the potatoes are cooked, drain then mash them with the crème fraîche.
  6. Stir in the onion and mushroom mixture and the chopped chives.
  7. Set aside until thoroughly cold.
  8. Pre-heat the oven to 180C/Gas 4.
  9. Lay out the first circle of puff pastry.
  10. Remove the lid from the Mont d'Or then place the box in the centre of your pastry and score gently with a knife (you are not aiming to cut through the pastry, merely marking the space to leave for the cheese).
  11. Remove the cheese then spoon the potato mixture in a ring around the scored centre.
  12. Leave a 2cm margin around the outer edge and paint this with the egg wash.
  13. Lay the second circle of pastry over the top then pinch around the outer edge to seal.
  14. Push the cheese box into the well in the centre.
  15. Egg wash the pie then cut slices all the way round the ring.
  16. Carefully lift the first slice and turn it on its side to expose the potato mixture.
  17. Continue all the way round until you have turned each slice.
  18. Egg wash any newly exposed pastry.
  19. Bake in a pre-heated oven for 45–60 mins.
  20. Leave to rest for 10 mins or so before serving, then put it on the table and invite everyone to tear off a piece at a time and dunk it into the rich and oozing melted cheese.
 

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