Potato, Kale and Cheese Pie

INSTRUCTIONS

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This Potato, Kale and Cheese pie recipe is a perfect winter warmer – with a few tweaks you can make it even quicker too – check the cook’s notes below.

1. Oven to 200°C
2. From your sheets of puff pastry cut one circle 23cm and one circle 20cm
3. On a lined baking tray, lay the smaller circle of pastry centrally on top of the large circle.
4. Bake for 15 minutes or until the pastry has puffed and starting to become golden.
5. Meanwhile, place potatoes in a large pot, covered in water, and simmer until fork tender.
6. Start the onions cooking – Place 1 tablespoon of oil and the onion in a frypan over low-medium heat and cook tossing for 15 mins until softened and brown.
7. Add the chopped kale to the onions and cook until it has wilted (2 mins) then remove from heat, season and set aside.
8. Once the potatoes are cooked, drain, place them in a bowl and crush with the back of a fork until they are in roughly small pebble sizes (around 2 cm).
9. Drizzle the crushed potatoes with 2 tablespoons of oil, season generously, then gently toss to coat the potatoes in oil and set aside.
10. Whisk the egg and cream together, season and set aside.
11. Once the pastry is cooked to golden, remove from the oven to the bench and gently press down the inside circle of pastry leaving the outside edge puffed.
12. Cover the base of the pastry evenly with the onion and kale, then scatter with two-thirds of the smoked cheddar and parmesan.
13. Pour the cream and egg mix evenly over the onion, kale and cheese.
14. Top with the crushed potato evenly across the other layers and sprinkle with the remaining smoked cheddar and parmesan.
15. Lower the oven to 180°C and cook the pie until the pastry and topping are golden (approx 20 mins) and serve immediately with a leafy green salad.

COOKS NOTES

• You could swap out the smoked cheddar and parmesan for any number of cheeses. Pick your favourite and add them in.
• This recipe is a great way to use leftover cold potatoes
• Swap the cooked onions for a jar of caramelised onions
• Swap the smoked cheddar for vintage cheddar
• Swap the kale for English spinach