- For the shortcrust pastry:
- 250 g flour
- 110 g butter, cubed
- ½ t salt
- 4 t cold water
- Milk, for brushing
- Butter, a knob, melted
- For the filling:
- 2 small potatoes, peeled, boiled and mashed
- 100 g Woolworths Gruberg, grated
- 100 g Woolworths oak smoked Stanford cheese, grated
- 100 Woolworths Havarti cheese, grated
- 1 onion, finely grated
- White pepper, to taste
Preheat the oven to 200°C.
To make the pastry, place the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add a few tablespoons of water at a time while pulsing until a ball of pastry forms. Wrap in clingwrap and chill for 15 minutes.
Roll out the pastry between two sheets of baking paper. Cut to size and use to line 2 x 20 cm pie dishes. Bake blind for 10–15 minutes.
Combine the ingredients for the filling and divide between the baked pastry cases. Top with another circle of pastry, fold over the edges to seal and brush with milk mixed with a little melted butter. Bake for 30 minutes, or until golden and cooked through. Serve warm.
Cook's note: I’m really proud of this recipe from my Nana, it was passed down to her from her mom, so it’s really close to my heart. If you’re going to make one cheesy comfort dish this month, this is it!