Preheat oven to 220C Mark 7. Boil potatoes until tender, drain and leave to cool. Fry the onion in the oil until beginning to soften, add the bacon and mushrooms and cook until beginning to colour.
Mix together the potatoes, cooked onion mixture, cheese, parsley, seasonings and crème fraiche then spoon into pie dish.
Top with a heaped teaspoon of English Provender Organic Sweet Tomato and Chilli Chutney and cover with puff pastry. Glaze pie tops with the egg then cook for about 20 minutes until pastry risen and golden.
Serve with seasonal vegetables.
|Medium Sized Potatoes, Peeled And Sliced||3|
|Vegetable Oil||2 Tbsp|
|Medium Sized Onions, Chopped||2|
|Cheddar Cheese, Grated||100g|
|Fresh Parsley, Chopped||2 Tbsp|
|Salt And Pepper|
|Crème Fraiche||4 Tbsp|
|English Provender Organic Sweet Tomato And Chilli Chutney||4 Heaped Tbsp|
|Sheet Of Ready Rolled Puff Pastry||1 X 375g|
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
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