Light Crispy crust yasty potatoes, onions and cheese
Set the oven to 200?C, gas mark 6 and place in a baking sheet in to heat up.
Divide the pastry in half and roll one portion out to line the base of a 23cm (9-inch) diameter pie plate, leaving the excess hanging over the edge of the plate. Brush water around the rim of the pastry.
Layer up the potato slices, onion, cheese and thyme seasoning each layer well.
Roll out the remaining pastry and lay it over the top, press down well around the edges.
Trim away the excess pastry from the rim of the plate. Crimp around the edge or press a fork into it to make a pattern.
Score lines into the pastry, taking care not to cut it.
Brush an egg glaze over the pastry, and make two holes in the top of the pie to let the steam to escape.
Place the pie on the hot baking sheet and bake in the centre of the oven for about one to one and a quarter hours, or until the pastry is golden and the filling feels just soft when a skewer is pressed through one of the holes in the top.
Remove the pie from the oven and serve hot, or leave it to cool slightly and serve it warm or serve cold with salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 221 | ||
Calories from Fat: 84 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 31.2mg | 10 % | |
Sodium 142.3mg | 5 % | |
Potassium 578.4mg | 15 % | |
Total Carbohydrate 23.7g | 7 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 20.6g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 221
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