Potato and Onion Pies
Marked for Revision Time: 1 hr 30 min Yields: pies Cost: $1.73 per pie Difficulty: 4/10
From Women’s Weekly mostly. Keeps well, travels well. To assemble, make all the bases first, fold their sides up then place on teatowel in fridge. Cut tops then place bases in pie maker, spoon in filling and cover. Leave them longer than you think.
Ingredients
- Potatoes 900 grams
- Butter 100 grams
- Brown onions (small) 2 whole
- Dijon mustard 1 tbsp
- Dried oregano (fresh) 2 tbsp
- Fresh thyme 1 sprig
- Coriander (ground) 1 tsp
- Puff pastry (frozen) 6 whole (sheets)
Steps
- Slice potatoes (5mm), halve onion then slice (5mm).
- In 2 batches, place potato in pan, mostly cover with water then simmer for 4 minutes with lid on.
- Fry onions on medium-high heat.
- Remove lid from potatoes, fry off water, adding butter when little water remains. Repeat for remaining potatoes.
- Mix all ingredients except pastry, then assemble into pies and place in pie maker.
