Luxury Spud Pie

Submitted by...:

Mrs Gina Jolliffe

The perfect way of finishing off those left over roasties!

Ingredients:

Whatever cooked potato you have leftover in chunks.

Butter in bits (Cooking butter is fine - I keep it in the fridge)

Creme fraiche (I always have a pot of this in the fridge, I use what fits the amount of potato.)

Leftover cheese/ goat cheese.

Salt and pepper

Parsley (fresh out of the garden or freeze it when available and use later)

Ready made puff pastry. (I warned you it’s luxury - but indulge me on this).

Cooking Method:

Warm the potato through in the butter. Set aside to cool. Pepper and salt (salt only if needed)

Mix in chopped fresh parsley and the cheese in small pieces.

(At this point instead of cheese you can add leftover cooked sausage, bacon or bits of the joint - they must be cooked through. I’m vegetarian so use veg-sausage if I feel flush) Wrap it in the puff pastry, best to use a circle and fold it in half. Cut a large-ish slit in the top.

Cook at 200C, reducing the temperature if it browns too quickly. Check the pastry instructions if you’re worried.

When it is cooked, take out of the oven and pour in the creme fraiche through the slit in the top. Be generous.

Put it back in the oven for 5 minutes, having turned the heat off.

Serve hot, warm or cold with a nice Sauvignon blanc.
Mmmmmm

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