Vegetarian Recipes - Four Cheese and Potato Savory Pie Recipe

  
 

Four Cheese and Potato Savory Pie

 

Ingredients

 

Serve 4

  • 8 oz/250 g boiled potatoes

  • 2 eggs

  • 4 oz/125 g

  • Taleggio cheese

  • 2 oz/60 g Robiola cheese

  • 2 oz/60 g Crescenza cheese

  • 1/4 tsp freshly ground pepper

  • 8 oz/250 g frozen puff pastry, thawed

  • 6 tbsp freshly grated Emmental cheese

Method:

  1. Preheat the oven to 425°F/220°C/gas 7. Line an 11 x 8-inch (28 x 18-cm) baking dish with waxed paper.

  2. Process the potatoes, 1 egg, Taleggio, Robiola, Crescenza, and pepper in a food processor until well blended.

  3. Unfold or unroll the puff pastry on a lightly floured work surface.

  4. Line the base and sides of the prepared pan with two-thirds of the pastry, overlapping the edges. Prick all over with a fork.

  5. Fill with the potato mixture and cover with the remaining sheet of pastry. Fold the overlapping edges in to seal the pie.

  6. Prick the top with a fork. Brush with the remaining beaten egg. Sprinkle with the Emmental.

  7. Bake for 15-20 minutes, or until golden. Serve hot.