Potato, Onion and Cheese Mini Pies

I am addicted to good tea, i’ll admit. It always puts me in a good mood but tea is so much better if served with a sweet or savory snack. This pie is one of them and it comes from “How to Be a Domestic Goddess” by Nigella Lawson which is one of the best books I own. I cherish it; I keep it covered in plastic wrap in a cupboard. If I there was a fire and I could save five things, this would definitely be one of them.
I have slightly altered the filling to my taste. Also, the pastry is flaky which Nigella uses for most her pies. You’ll love it.  Here’s what you’ll need.


For the Pastry:

1&2/3 cups flour
1/2 cup unsalted butter, cut into 1/2 inch cubes
2 egg yolks
2 – 3 tbsp ice cold water for kneading
1 heaping teaspoon salt
1 tablespoon sugar
1, 4-cup pudding pan, looks like this

For the Filling: 

 2 large potatoes, cut into 2 inch cubes, boiled and slightly mashed
1/2 cup finely chopped green onions
1/4 cup cheddar cheese, grated
2 tbsp coriander leaves or parsley, chopped
4 tbsp fresh cream or alternatively, half a beaten egg
also, about half an egg for egg wash on pies 
salt and pepper to taste

Start with the pastry. Place, butter and flour in a dish and refrigerate for ten minutes. At the same time, mix together the yolks, water and salt in a cup and refrigerate for the same time. Once the time is up, put the flour and butter in a food processor along with the sugar and pulse. Then add the liquids in the cup. Pulse again and stop just before it all comes together. Toss out in a dish and knead till you have a smooth texture on the pastry. Wrap in plastic and refrigerate.

Pre-heat your oven to 200 C and make your filling. If you haven’t already, wash and boil your chopped potatoes. Then while they are hot, add in rest of the ingredients of the filling and set aside. I used about 8 baby potatoes.

Take your pastry and divide into 4 parts. Take one of the parts and divide into two balls of unequal size such that one is slightly bigger than the other one. Roll out the bigger ball, neither too thin, nor too thick. Place it in the pan and leaving about 2 cm of pastry on the edge, trim off the excess edges. Fill with 1/4th of the filling.

Combine the excess pastry with the smaller ball and roll out another disc. Cover the pie and tuck in the edges. Cut a cross right in the middle of the pie to let out air while it bakes and give the pie an egg wash.

Similarly, make the other three pies and bake in the preheated oven for about 20 – 25 mins or until golden on top. Let them cool in the tray before popping them out.

Serve with some garlic infused ketchup and warm tea and you’re all set for a lazy winter afternoon.

Close your mouth and stop drooling; you’re welcome. More photos on Facebook. Thank you for reading! 🙂


6 thoughts on “Potato, Onion and Cheese Mini Pies

  1. So i finally made this today!!! I loved the filling..it was perfect. I messed up the pastry though. When you said “1 heaping teaspoon salt” i took that to heart and poured a HUGE tsp of salt in the mixture 😛 So it turned out too salty but still good enough to eat! I baked the pies for 20 minutes although i think i shouldve left them in for 5 more mins. Half of my filling was left after making the pies so i made small balls out of them, rolled them in the remaining egg and fried them. They were delicious! Thanks for the recipe!

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