Name: Cheddar cheese & shallot pie with fennel seed pastry
Prep time: 40 min
Cook time: 1 h 5 min
Total time: 1 h 45 min
Yield: 8
Cuisine: British
Ingredients: 140g unsalted butter plus extra for greasing; 375g plain flour; ¼ tsp mustard powder; 1 tsp fennel seeds; 2 large King Edward potatoes cut into small cubes; 2 tbsp unsalted butter; 4 large banana shallots sliced; 7 spring onions finely sliced; 3 medium eggs; 150ml double cream; 1 tsp thyme leaves; 200g strong cheddar grated; 1 egg yolk beaten; 1-2 tsp milk

Cheddar cheese & shallot pie with fennel seed pastry

For the pastry

140g unsalted butter
plus extra for greasing
375g plain flour
¼ tsp mustard powder
1 tsp fennel seeds

For the filling

2 large King Edward potatoes
cut into small cubes
2 tbsp unsalted butter
4 large banana shallots
sliced
7 spring onions
finely sliced
3 medium eggs
150ml double cream
1 tsp thyme leaves
200g strong cheddar
grated

For the glaze

1 egg yolk
beaten
1-2 tsp milk

Method

step 1
Heat oven to 180C/160C fan/gas 4. First, make the filling. Boil the potatoes in a large pan of salted water for 10-15 mins until a knife is easily inserted but the potatoes still hold their shape.
step 2
Melt the butter in a medium saucepan over a low heat. Slowly sweat the shallots and spring onions with a pinch of salt until softened, stirring occasionally, about 10-12 mins. Meanwhile, whisk together the eggs, cream, thyme, cheese and some seasoning. Set aside.
step 3
To make the pastry, melt the butter with 100ml water in a small saucepan and bring to a simmer. Tip the rest of the pastry ingredients and 1 / 2 tsp salt into a large bowl. Make a well in the centre and pour in the butter. Stir with a wooden spoon, then bring together with your hands, kneading lightly for a few mins.
step 4
Grease a large 20-26cm pie dish. On a lightly dusted work surface, roll out two-thirds of the pastry big enough to fill the base and sides of your dish. Use the remaining pastry to roll out a lid.
step 5
Add the potato and shallot mixture to the beaten egg filling, and spoon into your pastry case. Cover with the pastry lid and crimp the edges decoratively.
step 6
Finally, beat the egg yolk with the milk and glaze the pie. Poke a couple of small steam holes in the top, chill for 10 mins, then bake in the oven for 40-45 mins.