This cheesy pie makes the perfect supper dish for the family now the weather’s turning colder
- 375g packet shortcrust pastry
- 500g (1lb) potatoes, peeled and thinly sliced
- 1 small onion, peeled and sliced
- 100g (3½oz) Gruyere cheese, grated
- 1 tbsp chopped fresh thyme
- Salt and freshly ground black pepper
- Beaten egg, for glaze
Set the oven to Gas Mark 6 or 200°C and place baking sheet in the oven to heat up.
Divide the pastry in half and roll one portion out to line the base of the pie plate, leaving the excess hanging over the edge of the plate. Brush water around the rim of the pastry. Layer up the potato, onion, cheese and thyme, seasoning each layer well.
Roll out the remaining pastry and lay it over the top. Press down well around the edges. Trim away any excess pastry from the rim of the plate. Crimp around the edge or press a fork into it to make a pattern. Score lines into the pastry, taking care not to cut it. Brush egg glaze over pastry, then make 2 holes in the top of the pie to allow steam to escape.
Place the pie on the hot baking sheet, and bake in the centre of the oven for about 1-1¼ hours, or until the pastry is golden and the filling feels just soft when a skewer is pressed through one of the holes in the top. Remove the pie from the oven and serve hot, or leave it to cool slightly and serve it warm, or serve cold with salad.