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:
2 garlic cloves
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
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.