Tuesday, November 22, 2011

Cheese, Onions and Potato Pies

It was one of those nights when I was at loss for a dinner idea and wasn't keen on eating out either. I had some bangers in the freezer but did not have enough potatoes for mash. So, I decided to use the potatoes for a couple of accompanying pies with the bangers. Pies, despite them being the yummiest "fast food", there's nothing fast about them except in the speed they enter your mouth. They involve a lot of fiddly prep work especially if they're small pies. Nevertheless, I love this recipe....separately. The pie crust is short as expected but rivals the new Hot Water Pastry I learnt from Donna Hay a couple of days earlier. And the potato filling - yum x 100. I prepared the filling while the dough was resting. After rolling out the dough, I stole a tablespoon of the cold filling and it was the best potato salad I've ever had! The cubes of boiled potatoes were completely flavoured by the two cheeses I used - Red Leicester and (very) Mature Cheddar bound by 3 tablespoons of cream, fresh chopped onions and parsley. Yes, I did tweak the original recipe but not on purpose. The creme fraiche I had in the fridge had gone bad, so I used the pouring cream I had. I did not have any spring onions and since my family never had any trouble with chopped up raw onions (we're Asians), that was used instead. You can taste every flavour in the filling when it's cold. Once baked, the flavours were muted. The pies were fine with the bangers and HP, but not exceptional. It was a good carbo accompaniment though but personally, not pie on its own. Pie filling however, which I have now christened the Double Cheese Potato Salad, is excellent on its own.

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