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Cheese ‘N’ Tattie Pie

A recipe from the Good Food collection.


Cheese N Tattie Pie
Cheese N Tattie Pie
1 kg (2 lb 4 oz) new potatoes, unpeeled, cooked and sliced
125 g (4½ oz/1 cup) grated cheddar cheese
1 garlic clove, crushed
2 tablespoons snipped chives
2 tablespoons chopped marjoram
4 tablespoons whipped cream
2 eggs
2 sheets ready-rolled puff pastry
1 egg yolk, beaten, to glaze 


  1. Preheat the oven to 220°C (425°F/Gas 7). Place half the potatoes, overlapping the slices, in the base of a large round dish, and season generously with salt and freshly ground black pepper. Sprinkle with half the cheese, garlic, chives and marjoram. Top with another layer of potato, cheese, garlic, chives and marjoram.
  2. Mix together the cream and eggs and pour over the potato.
  3. Cut each pastry sheet into quarters, and each quarter into three equal lengths. Place the strips, overlapping, around the top of the pie, leaving the centre open. Press down the edges so that the pastry sticks to the pie dish, then trim the edge. Combine the egg yolk with a little water and brush the top of the pie.
  4. Bake for 15 minutes; reduce the heat to 180°C (350°F/Gas 4), and bake for a further 15–20 minutes, or until the pastry is puffed and golden and the filling is set. Leave to stand for 10 minutes before serving


Protein 15 g;
Fat 20 g;
Carbohydrate 30 g;
Dietary Fibre 3 g;
Cholesterol 115 mg;
1620 kJ (385 Cal)


Main ingredient:
Potato, Cheese
Lunch, Lunchbox

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