This pie is a thing of beauty. Layering the cheese means you get molten pockets, which gives a strong taste set against the platform of the potatoes and onions. Do use a strong cheddar if you can. And eat it warm; you want it cooled just enough to taste everything but still warm enough that things are still in motion.
The applesauce is a lovely fruity foil. You need a sharp-flavoured cooking apple if you want something to really cut through the cheese. The cider adds a further dimension.
INGREDIENTS Serves 4
For the pastry
300g self-raising flour, plus extra for dusting
180g unsalted butter very cold, cut into small pieces
1½ tablespoon cider vinegar
2-3 tablespoon ice-cold water
1 egg beaten with 1 tablespoon milk
sea salt
For the filling
25g unsalted butter
1 bay leaf
2 onions finely sliced
600g potatoes, finely sliced
1 heaped tablespoon dijon mustard
200g cheddar cheese, coarsely grated
For the sauce
3 medium apples, cored and diced
50ml cider
For the pastry, pulse the flour, butter and a pinch of salt in a food processor until the mix resembles coarse breadcrumbs. Add the vinegar and water. Pulse a couple of times, tip the mix out onto a clean work surface and knead gently to combine. Place the dough in a bowl, cover and chill for 30 minutes.
Preheat the oven to 160C. Place a baking tray in the oven to heat through. Grease a round 24cm or 20-30cm square pie dish.
For the filling, heat the butter and bay leaf in a pan over a medium heat, add the onions and cook for 10-12 minutes until well softened. Add about 125ml water, and continue to cook until it has evaporated. Add the potatoes and cook for 1-2 minutes, turning them around to coat well with the onions. Remove from the heat, discard the bay leaf and stir in the mustard.
Roll out two-thirds of the pastry to about 5mm thick and line the base of the pie dish, leaving some overhanging. Roll out the rest of the pastry to form the lid, a little larger than the pie dish.
Over the base, lay out a third of the potatoes as flat as possible. Follow with a third of the cheese. Repeat twice. Brush the edges of the pastry with a little of the egg wash and lay the pastry lid on top. Press the two pieces together to seal. Trim the edge to neaten if necessary. Brush with more egg wash and pierce the lid a few times.
Place the pie on the heated baking tray and bake in the oven for 40-50 minutes until golden.
Meanwhile, in a lidded pan, cook the apples with the water or cider over medium heat for a couple of minutes until the apples are collapsing. Purée with a stick blender until as smooth as you like.
Remove the pie from the oven and allow it to stand for 20-30 minutes. Try to avoid cutting it too soon. Serve with a mustardy salad.
Original recipe Joe Woodhouse writing in the Guardian
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