1,5kg potato, peeled and diced
2 onions, sliced
250g bacon, diced
2 cloves of garlic, minced
250ml grated cheddar cheese
250ml cream
125ml chicken stock
5ml salt
5ml smoked paprika
1 x 400g roll puff pastry
egg wash: 1 egg yolk + 15ml water whisked together
Preheat your oven to 200℃.
Place the diced potato in a large saucepan with water and cook until just soft. Drain and set aside.
Add some vegetable oil to a pan set over medium-high heat and add the onion. Cook for 2-3 minutes.
Add the bacon and cook until the onion is soft and the bacon is cooked.
Add the garlic and stir-fry for one minute.
Take from the heat and set aside to cool.
Add the cheese to a large mixing bowl.
Pour in the cream and stock and add the salt, paprika and bacon and onion mix.
Stir to mix and spoon into a 28cm x 20cm ovenproof dish.
Lay the pastry flat on a work surface and cut shapes from it with a biscuit cutter.
Place the pastry pieces side-by-side on the pie filling and brush with the egg wash.
Bake in the oven for 25minutes or until golden.
Serve the potato pie straight from the oven.
My Whisk and I 