A hearty meat-free dish that’s easy on the pocket.
Serves 6
Preparation time: 15 min
Chilling time: 1 hour
Cooking time: 25 min
DOUGH
- 120 g butter, softened
- 250 g potatoes, boiled and mashed
- 500 ml (2 c) flour
- 1 egg yolk
- 10 ml (2 t) baking powder
FILLING
- 60 g butter
- 3 red onions, sliced
- 30 ml (2 T) brown sugar
- 100 g mozzarella cheese, sliced
- 500 g baby potatoes, thinly sliced
- oil for drizzling
- salt and pepper
1. Preheat the oven to 180 °C and grease a medium ovenproof dish.
2. Combine all the dough ingredients and knead until soft.
3. FILLING: Heat the butter in a pan over low heat. Add the onions and sauté until softened. Add the sugar and stir until the onions are caramelised.
4. Press the dough onto the bottom and up the sides of the dish, prick with a fork and chill in the fridge for 1 hour.
5. Arrange alternating layers of cheese and potato slices in the pie shell, ending with a layer of cheese.
6. Drizzle with oil, season with salt and pepper and spread the onions on top.
7. Bake for 15 minutes or until golden. Enjoy with ham and green vegetables.
– Carmen Hendricks