Ingredients
600g medium waxy potatoes, peeled
120g leafy greens, trimmed
25g salted butter
1 onion, peeled and chopped
Sea salt, white pepper
500g puff pastry
200g Lancashire cheese, crumbled
1 egg yolk blended with 1 tablespoon of water
Method
Bring two large pans of salted water to the boil. Add the potatoes to one and simmer until tender, then drain them into a colander and leave for a few minutes to steam dry. Add the greens to the other pan, simmer for 3 minutes and then leave to cool.
Melt the butter in a large frying pan over medium heat. Add the onion and fry for several minutes until softened, stirring occasionally and without colouring. Coarsely mash the potatoes using a fork or potato masher and then mix in the onion and the butter you have cooked it in. Season with a little sale and white pepper and leave to cool.
Preheat the oven to 180 degrees C fan/200 degrees C/gas mark 6. Roll out two thirds of the pastry onto a lightly floured work surface to fit the inside of a 23cm tart tin, 5-6cm deep with a removable base. Lay the pastry casing in place and trim the top. Fold the crumbled cheese into the potato and onion mixture and fill half the pastry lined tin with this mix. Gently press down. Now lay your greens in a layer across the top. Season and finish with the rest of the potato mixture.
Roll out your remaining pastry to make the top of the pie. Brush the surface with your eggwash and use this to also seal the pie edges. Cut four slits in the centre of the pie crust top to make the shape of a cross and take your knife down to within a couple of centimetres of the middle of the pie.
Cook for 40 minutes and serve piping hot or cold with pickles.
From Annie Bell’s Gorgeous Greens, £9.99, published by Vincent Square Books.
