This great old English recipe is an all year round favourite with our family. It can be served either cold with a salad in the summer months, or hot as a winter supper with some homemade baked beans (flageolet beans in a rich velvety tomato sauce).
For the shortcrust pastry:
- 180g plain flour
- 90g butter
For the filling:
- 350g potatoes (King Edwards or similar)
- 450g onions chopped
- 3 tbsp Olive Oil
- 25g butter
- 1 tbsp chopped parsley
- 1tbsp whole grain mustard
- 2 tbsp drained and rinsed capers, chopped roughly (optional)
- 100g Mature Cheddar grated
- 2 cloves garlic, crushed
- 1 tbsp milk
- Salt and pepper
Preheat the oven to 200 C, Gas Mark 7.
To make the pastry:
- Roll out the pastry thinly and line either six individual 10cm deep tart tins, or one 30cm deep tart tin.
- Bake the pastry blind for 10 minutes if using the smaller tins, 15 minutes if using the one large one.
- Remove the beans and return the pastry to the oven for 5 minutes.
To make the filling:
- Boil the potatoes until tender and drain.
- Saute the onions in the oil until soft, without browning.
- Keeping the potatoes in medium sized chunks combine them with the onions, add the butter, parsley, mustard, capers if using, half the cheese, garlic, milk, and season well.
- Allow this mixture to cool before using to fill the pastry case.
- Sprinkle with the remaining cheese and bake for 20 minutes.