1. Preheat the oven to 180°C fan forced (200°C normal)/350°-375°F/4-5 gas mark. 2. Heat a little oil in a heavy-based - preferably non-stick - pan and gently sauté the onions, spring onions and leek until softish, stirring now and again; remove the pan from the heat; add the minced garlic and thyme to the pan and mix to combine the ingredients. 3. Combine all the tasty cheese with the crème fraiche or sour cream. 4. Place several layers of potato in the base of a well-greased round oven dish and season well with sea salt and freshly ground black pepper; top with half of the sautéed onions, leek and garlic; add several dollops of the cheese mixture (there is no need to spread this out as the cheeses will spread out as the pie starts to cook and the cheeses melt); repeat these steps, ending with the cheese layer. 5. Cut a round of pastry to cover and slightly overlap the dish in which the pie is to be cooked. 6. Beat together the egg and milk; brush the outside edges of the dish just below the rim with the egg wash and place the pastry round on top of the pie, overhanging the edge of the dish; press down the sides of the pastry onto the sides of the dish and brush the top of the pie and the overlapping edges of the pastry with the egg wash. 7. Cook the pie in the lower part of the oven for about 30 minutes or until the pastry is golden brown. 8. Serve the pie with a salad greens. ---------------------------------------------------------------------------
Nutrition
Ingredients
