Name: Potato and Onion Torte or Pie with Mushroom Sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 3 tablespoons double cream; 300 ml (10 fl oz) water; 1 tablespoon olive oil; 50–75 g (2–3 oz) unsalted butter; 225 g (8 oz) open-cup, button or paris mushrooms (chestnut), quartered; 1 egg yolk; 225 g (8 oz) puff pastry, rolled into 18 cm (7 in) and 23 cm (9 in) discs, or 4 × 7.5–9 cm (3–4 in) shortcrust pastry tartlet cases, baked blind, plus 175 g (6 oz) puff pastry, rolled into 4 × 12 cm (5 in) discs; ½ teaspoon fresh thyme leaves; Fresh thyme sprig; 1 garlic clove, crushed; 225 g (8 oz) open-cup mushrooms, chopped; Salt and pepper; A little coarse sea salt (optional); 4–5 large potatoes, boiled in their skins; 1 teaspoon light soft brown or demerara sugar; A knob of butter; 3 large onions, sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

Here’s another pastry-based dish that can be made into individual pies or one large one.

If making individuals, I tend to line the 7.5–9 cm (3–4 in) tins with Shortcrust Pastry (or the Rich Shortcrust Pepper Pastry) and blind-bake them before filling and topping with Quick Puff Pastry. This gives you a combination of two pastries with completely different textures working togethe