Cheese Pie in Pastry

Method

Step one

For the pastry, in a bowl mix together the McDougalls Shortcrust Pastry Mix with the water. Stir the mixture until it just comes together as a dough. Roll the dough into a ball, then wrap it in cling film and chill in the fridge for 30 minutes.

Step two

Preheat the oven to 180°C, 350°F, gas mark 4. Grease a deep 23cm pie tin.

Step three

In a different bowl, place the Smash Instant Mashed Potato and pour over the cold water. Mix, then leave to stand for three minutes.

Step four

Add the onion, cream, grated cheese, mustard, cayenne pepper, and salt and pepper to taste.

Step five

When the pastry has chilled, roll out two thirds of it onto a clean, floured work surface, until it is almost twice as wide as the diameter of the pie tin.

Step six

Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork.

Step seven

Place the pie filling into the pastry case.

Step eight

Roll the remaining one third of the pastry until it is slightly larger than the diameter of the pie tin. Brush the rim of the cooked pastry case with the egg and place the pastry lid on top of the pie. Trim off any excess pastry. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid.

Step nine

With a knife, make a small hole in the centre of the pastry lid to allow steam to escape. Brush the pastry lid with the remaining beaten egg, and score, then transfer to the oven and bake for 35-40 minutes, or until golden-brown.