2 x 320 g(2 x 11oz) packs ready-rolled shortcrust pastry
1medium potato (about 200g/7oz)peeled and cut into 1cm cubes
2tbspunsalted butter
1large onionpeeled and finely sliced
2tbspplain (all-purpose) flour
180ml(¾ cup) whole (full-fat) milk
50ml(2 tbsp + 1 tsp) double (heavy) cream
150g(1 ½ packed cups) mature/strong cheddar cheesegrated
¼tspmustard powder
¼tspsalt
½tspfreshly ground black pepper
1egglightly whisked
Instructions
Preheat the oven to 200C/400F (fan).
Unroll one of the rolls of pastry and slice into four squares (you'll have pastry leftover - we'll use this to fill any gaps)
2 x 320 g (2 x 11oz) packs ready-rolled shortcrust pastry
Line 4 individual pie dishes (measuring approx. 11cm diameter x 3.5cm deep - I use these ones (<-affiliate link)) with the pastry squares, so the pastry covers the base and sides and overhangs slightly. Use the leftover pastry from the roll you just cut to cover any gaps.
Use a fork to prick several holes in the base section of the pastry.
Cover each pie case with baking parchment and fill with baking beans (or use dried beans or rice).
Place the pies on a tray and bake in the oven for 10 minutes to par-cook the base of the pies.
Remove the pie bases from the oven, leave to cool for 10 minutes, then carefully remove the parchment and baking beans.
While the pastry bases are cooking, make the filling.
Add the diced potato to a pan and cover with water. Bring to the boil and simmer for 10-12 minutes – until the potato is very tender and starting to break apart. Drain and put to one side.
1 medium potato (about 200g/7oz)
Melt the butter in a second pan and add the sliced onion. Stir and cook over a medium heat for 5 minutes until the onion softens.
2 tbsp unsalted butter, 1 large onion
Sprinkle on the flour and stir to coat the onions. Cook for a further minute.
2 tbsp plain (all-purpose) flour
Add the milk a splash at a time, whilst stirring, until the milk is fully incorporated.
180 ml (¾ cup) whole (full-fat) milk
Add in the cream, cheese, mustard powder, salt, pepper, and the cooked potatoes.
50 ml (2 tbsp + 1 tsp) double (heavy) cream, 150 g (1 ½ packed cups) mature/strong cheddar cheese, ¼ tsp mustard powder, ¼ tsp salt, ½ tsp freshly ground black pepper
Stir together until the cheese has melted and the potatoes break down. The filling should be thick and only just pourable. You can stir in an extra splash of milk if the filling looks too thick.
Divide the filling between the four piecases.
Trim the overhanging edges of the cooked pastry using a pair of scissors.
Brush a little of the egg wash onto the edges of the pastry.
1 egg
Unroll the second roll of pastry. Slice into four squares and place a square on top of each pie dish.
Cut off any excess pastry with scissors, then crimp the edges of the pastry together using a fork.
Brush the tops of the pies with egg wash and pierce two holes in the top of each pie using a sharp knife.
Place the pies on a baking tray and bake in the oven for 20-25 minutes until golden brown.
Notes
Can I make them ahead?Yes - make the pies, cool, place in an airtight container and refrigerate for up to 2 days. Reheat, uncovered, on a tray, in the oven at 180C/375F for 20-25 minutes, until piping hot throughout.Can I freeze them?Yes - make the pies, cool, place in an airtight container and freeze.Defrost overnight in the refrigerator. Reheat, uncovered, on a tray, in the oven at 180C/375F for 20-25 minutes, until piping hot throughout.Nutritional information is per pie.