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Receta Veggie Potato Pie with Paprika Crust
by Hungry Jenny

Veggie Potato Pie with Paprika Crust

This vegetarian pie is easy to adapt to use whatever veg you fancy. The pastry has a pinch of paprika in it which gives it a lovely smokey flavour.

This recipe is for an 8" pie dish and cuts into 8 slices. Serve it with a fresh, colourful side salad.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Reino Unido British
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 150g plain flour
  • 1/2 tsp paprika
  • Pinch of salt
  • 75g cold butter, diced
  • Some ice cold water
  • 350g potato, chopped
  • Pinch of salt
  • 100g mushrooms, finely chopped
  • 75g broccolil, finely chopped
  • 2 spring onions, chopped
  • 150ml creme fraiche
  • 150g cheddar cheese, grated
  • Juice of 1 lemon
  • Handful of fresh coriander, roughly chopped

Direcciones

  1. Sift the flour into a large mixing bowl with the salt and paprika. Rub in the butter to a breadcrumb mixture.
  2. Add a little cold water and knead into a dough, adding more water if needed. Wrap and leave to rest in the fridge for 20 minutes.
  3. Preheat the oven to 180 degrees C. Roll the dough out into a large circle on a floured surface and transfer to your pie tin. Cover with foil, fill with baking beads and stick in the freezer whilst waiting for the oven to heat.
  4. Blind bake the pastry for 15 minutes until lightly golden. Allow to cool completely.
  5. In the meantime, gently boil the potatoes in lightly salted water. Drain and allow to cool.
  6. Preheat the oven again to 190 degrees C. Transfer your cooked potato into a large mixing bowl. Spoon in the creme fraiche and mash well. Add all of the veg, lemon, coriander and two thirds of the cheese. Gently mix together.
  7. Spoon into the baked pie crust, and scatter over the remaining cheese. Bake for about half an hour until the top starts to brown.