Last week’s Vegetable & Butterbean Pie was such a hit at family meal time that I’ve had to have another bite of the cherry, this time with a variation of a cheese and onion pie. I’m aiming for a substantial, hearty pie but I’m omitting the cheese in favour of chickpeas for a change (and sneaking some spinach in too!)
- Approx 1kg white potatoes, peeled and diced
- 1 x onion, finely chopped
- 1 x 400g tin chickpeas, drained
- 150g spinach
For the pastry:
- 350g plain flour
- 175g butter, cubed
- 4 x tbsp water
- 1 x egg, to glaze
To make the pastry, combine the butter and flour together in a food processor until it resembles fine breadcrumbs (or you can rub them together by hand). Pour in enough water to create a dough.
Roll out roughly two thirds of the dough to approx 2mm thickness and line a large (greased) pie or ovenproof dish. Save the rest of the dough for the top.
In a large pan, cover the diced potatoes with cold water and par-boil for 10 minutes. Fry the onion in olive oil for a few minutes until soft and translucent. Add the cubed potatoes and cook for a further 5 minutes. Stir in the chickpeas and spinach until wilted, then transfer to the pastry case.
Roll out the remainder of the dough and cover, sealing the edges with water and crimping with the end of a spoon. Make a few ventilation holes in the top (I like to make little flower shapes with the end of a knife) then brush with beaten egg to glaze.
Bake at 200C for 45 minutes.
I tried to use fairly agreeable ingredients and (apart from Jude and his aversion to potato – he refused blank to eat it) it was accepted by everyone. I’m sure The Man will have a grumble after football about the pastry contributing to his heartburn, but the pie tasted good and the kids liked it.