I promised to make something savoury with all the apples I got, and I delivered: apple and Lancashire cheese pie (or pasty?). Doesn't that sound delicious already? This is so easy to assemble and it's just perfect for a simple supper or light lunch. If you can't find Lancashire cheese, simply use English mature cheddar cheese. The tartness of the apples, together with the sharpness of the cheese, fragrant shallots and thyme, and waxy potatoes are very satisfying. Serve with peppery salad of rocket and watercress and a dressing made with Dijon mustard, white wine vinegar (or lemon juice), finely minced garlic, extra virgin olive oil, salt and pepper. Yum.
Before I share the recipe, I also want to say a massive Thank You to everyone for your contribution and support towards my dissertation. I've been anxiously waiting for the result and it's finally out and I can reveal to you that I received a first class grade and I've been awarded Master of Arts in Media and Cultural studies with Distinction. Thank you, thank you, thank you!
Apple and Lancashire Cheese Pie
Recipe by Anna Jones
Serves 6 - 8
500 g ready-made butter puff pastry
1 vegetable stock cube
300 g waxy potatoes, cut into 5mm discs
4 apples, such as Royal Gala, Golden Russet or Cox, cut into thin discs (no need to core them)
2 shallots, finely sliced
200 g - 250 g Lancashire or sharp cheddar cheese, grated
2 thyme sprigs, leaves picked
1 egg, beaten
Chutney and salad leaves, to serve
Preheat the oven to 190 C. 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. Add the potatoes, boil for 3-4 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 pastry, leaving a 2 cm gap around the edges, and season. Layer over half the apples then scatter over half the shallot, cheese and thyme. Repeat with another layer of potatoes, seasoning, apples, shallot, cheese and thyme.
Brush the edges 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 and bake for about 30-40 minutes until golden and puffed. Cut into wedges and serve with chutney and salad leaves.