These pies are fairly simple & great just served with baked beans. My little boy Cameron isn't keen on onions so I make him his own mini-pie leaving these out (and the seasoning). If you want a meat-free version just leave out the bacon.
2 medium potatoes (I use Maris Piper as versatile & use throughout week for homemade chips etc.)
2 tbsp veg oil
1 onion, thinly sliced
2 packs ready rolled puff pastry (I buy the lighter puff pastry in an attempt to keep them lower fat!)
1 egg, lightly beaten to glaze
4 rashers bacon (or 8 pancetta) cut into roughly 2cm strips (use kitchen scissors to cut as easier)
100g mature cheddar, grated
8 tbsp single cream
1. Heat oven to 200degsC. Peel & half potatoes. Boil until tender (use skewer/knife to check) then drain and thinly slice.
2. Heat 1tbsp oil in a small frying pan & fry onion until soft. Empty into bowl & heat other tbsp oil to fry bacon/pancetta until cooked through.
3. Cut 4 15cm circles and 4 18cm circles from the pastry sheets (I use 2 bowls of roughly this size as a template to cut around).
4. Lay the smaller circles on greaseproof paper on a baking tray. Brush them lightly with beaten egg.
5. Layer ingredients into middle of pastry leaving around a cm at the edge - onion, sliced potato, bacon, cheese - then season & drizzle with the single cream.
6. Top each pastry circle with the larger pastry circle pressing down the edges with a fork to seal. Brush with the beaten egg & cut a small cross in the top of each pie.
7. Bake in the oven for around 10 to 15 minutes until golden and risen.
Note that these freeze well too & can be reheated in oven covered in foil. This recipe makes 4 pies (& a couple of smaller pies for the kids if you wish).
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