Ingredients
- 500 g all butter puff pastry
- 4 apples, (Royal Gala)
- 350 g waxy potatoes
- 250 g Lancashire or sharp Cheddar cheese
- 1 vegetable stock cube
- 2 shallots
- 2 sprigs of fresh thyme
- 1 large free-range egg
Method
- Preheat the oven to 190ºC/375ºF/gas 5.
- Cut the pastry into 2 pieces, then roll each into a rectangle slightly larger than A4.
- Fill a saucepan with boiling water and add the stock cube. Cut the potatoes into 5mm discs and boil for 3 to 4 minutes, then drain and allow to steam dry.
- Line a baking tray with greaseproof paper and lay one pastry rectangle on top.
- Arrange half the potatoes in an even layer over the pastry, leaving a 2cm gap around the edges, and season.
- Finely slice the apples into discs, then layer half over the potatoes.
- Peel, finely slice and scatter over half the shallot, grate over half the cheese and pick over half the thyme leaves.
- Repeat with another layer of potatoes, seasoning, apples, shallot, cheese and thyme.
- Beat the egg and brush the edges of the pastry with a little egg, then lay the second pastry rectangle on top, carefully stretching and moulding it over the filling. Press the edges together with your fingers or a fork.
- Score the top of the pie, brush the pastry with egg then bake for about 30 to 40 minutes, or until golden and puffed up.
- Cut the pie into wedges and serve with chutney and salad leaves.
