Lenten Pie

Name: Lenten Pie
Ingredients: ¼ pint (150 ml) chicken or vegetable stock; 2 oz (50 g) butter; 4 sheets filo pastry; 8 oz (225 g) onions, thinly sliced; ½ teaspoon paprika; 1 teaspoon salt; 12 oz (350 g) potatoes, peeled and thinly sliced; 2 eggs, hard-boiled and sliced; 8 oz (225 g) cooking apples, peeled, cored and thinly sliced

Preparation info

Difficulty
Medium

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

Originally this pie was served with puff pastry, presumably to elevate its rather prosaic status. I have substituted filo pastry which cooks more quickly so is added to the pie halfway through the cooking process. Not usually a recommended method with filo pastry, as it can make it soggy, but it seems to work here.

Ingredients

12 oz (350 g) potatoes, peeled and thinly sliced
2 eggs, hard-boiled and sliced

Vegetarian
Pie
Wedding/Marriage
March

Method

Parboil or steam the potatoes for about 10 minutes until just tender. Drain.

Layer the potatoes in a 9-inch pie dish with the eggs, onions and the apples, seasoning as you go. Cut the butter in little pats and put on top. Pour over the stock, cover with damp greaseproof paper and cook at