Saval and Potato Pie
Saval and potato pie served with a medley of mushrooms and broccoli
I love this pie so much. It takes the humble potato and elevates its to a dreamy, delicious and banquet worthy dish. The Saval really helps to bring richness to the dish that works so well with the potatoes and pasty!
Preheat oven 180c/160c fan/gas 4
Ingredients – serve 8
250 g plain flour
150 g butter
1tsp salt
A pinch of caster sugar
1 egg
1 tbsp milk
1.5 kg potatoes (ideally king Edwards)
250 g Saval sliced
225 g white onions
Salt and pepper
4 tbsp chopped herbs (parsley, dill and thyme used)
Pinch of nutmeg
Egg wash (1 yolk and 1 tbsp of milk)
200 ml double cream
Method
In a food processor add the flour, butter, 1 tsp salt, pinch of caster sugar, egg and milk. Turn on until it comes together to form a ball.
Wrap the pastry in cling film and refrigerate for 30 minutes.
Peel the potatoes and cut into 3mm slices, then finely slice the onions.
In a large frying pan melt the butter and cook the onions and potatoes until the potatoes have gone translucent. Be sure to stir regularly to stop them colouring too much, the potatoes should now be pliable and the onions softened.
Season and mix in the herbs and nutmeg to the potatoes and onions and then drain through a colander and allow to cool.
Prepare a 22 cm flan ring by rubbing the sides with butter and lining with greaseproof paper.
Roll out two thirds of the pastry and line the flan ring. Prick the bottom of the pastry with a fork and refrigerate for 20 minutes.
Once chilled, layer the potatoes and Saval, starting with potatoes, then Saval, then potatoes etc.
Roll out the remaining pastry so it's large enough to cover the pie.
Egg wash the edge of the pie and seal the lid in place. Trim off the excess pastry and crimp the edges.
Egg wash the top of the pie and cut a small hole in the centre to place a tin foil funnel in. Using the pastry scraps make three leaves to decorate the top. Egg wash these in place.
Add the tinfoil funnel and place in the preheated oven for 45 minutes. Checking every 15 for even browning, turning if necessary.
After 45 minutes skewer the potatoes through the funnel to see if they are soft. Remove from oven when they are, this can sometimes take more time.
Transfer the pie to a wire rack and carefully remove the ring.
In a pan bring the cream to the boil for 2 to 3 minutes, stirring so that it doesn't catch on the bottom, then season to taste.
Pour this into the pie through the funnel slowly over 20 minutes allowing it to be absorbed.
Serve whole at the table with seasonal vegetables of your choice.
This recipe is produced by Holly Bull @secretediblegarden
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