I have been making
fondant potatoes a few times lately. They are so tasty and comforting
and also a bit naughty due to the rich butter ans vegetable stock mix
where they cook. I think that they are quite perfect for autumnal
dishes. I have made fondant potato pasties in the past and now I
wanted to incorporate them into proper pies. I wanted to go with a
good tried and tested combination of potato, onion and cheese with
notes of thyme running through. These pies turned out really nice and
I will surely make them again.
I had some
seasonal vegetables on the side, steamed sweet sprouting
cauliflower, which is very mild and pleasant new vegetable for me,
and roasted acorn squash and purple carrots. I love the vegetables of
this season!
Here is my recipe
for 4 small pies:
Ingredients
3 onions
2 garlic cloves
Olive oil
6 potatoes
Fresh thyme sprigs
500 ml vegetable
stock
25 g butter
1 garlic clove
400 g shortcrust
pastry
150 g grated
Cheddar
Sides: steamed
sweet sprouting cauliflower, roasted purple carrots and acorn squash
Method
Chop the onions
into half rings and cook them slowly and long until they are
caramelised. Then add the finely chopped garlic to them.
Quarter the
potatoes and place them into a frying pan. Put some thyme sprigs onto
them and also add one quartered garlic clove and the butter. Then
pour in the vegetable stock so that the potato tops aren't quite
covered. Let simmer until the stock has evaporated and the potatoes
are tender and browned. The potatoes can be turned over just before
removing them from the pan.
Roll the
shortcrust pastry out thinly and divide it into ramekins or small pie
dishes. Cut the rest of the pastry into about 0.5 cm wide long
strips.
Fill the pastry
with grated cheese, onion mix and potatoes by layering them into the
dishes in turns. Season with some additional fresh thyme.
Cover the pie with
a pleated griddle of pastry.
Bake the pies at
180 C for about 30 minutes.
Enjoy!
Your VegHog
I love veggie pies, and tis the season. I like how you made an effort with the lattice work makes it more special. And ooh I see you have rainbow carrots on your plate, i've not seen any locally this year, will have to go the the indoor market during the week to see if any of the local grocers has some in stock
ReplyDeleteI can't get enough of pies in this season, this is only the start. Same goes for rainbow carrots, which I have now spotted a couple of times.
DeleteNo rainbow carrots here thus far (sad face) will keep looking though.
DeleteThat's very annoying. I haven't seen too many either, but buy them every time I see them.
DeleteYour lattice pies look fantastic - I could do with a pie right now - it is spring but the rain is lashing down and it is cold!
ReplyDeleteThank you Johanna! I hope it gets warmer for you soon.
DeleteOh wow - these won't help my diet but they will make me smile! They look AWESOME!!
ReplyDeleteThanks Helen! They are quite rustic, but I really enjoyed them. :)
Delete