Farmhouse Cheese Pie

Name: Farmhouse Cheese Pie
Ingredients: 6 oz / 170 g hard cheese, grated; freshly ground black pepper; ½ oz / 15 g butter; 6 oz / 170 g plain cottage cheese; 1 celery stalk, trimmed and finely chopped; 1 small onion, peeled and finely chopped; 12 oz / 340 g puff pastry; beaten egg or milk, to seal and glaze; beaten egg or milk, to seal and glaze; 1–2 tbsp chopped herbs or watercress; 1–2 tbsp chopped herbs or watercress

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

I developed this recipe as a means of tempering some Dutch farmhouse cheese that was very mature and almost too powerful in flavour to eat. It is a good way of using up odds and ends of cheeses. Alter the balance of grated cheese and cottage cheese if your main cheese is fairly mild.

Ingredients

12 oz / 340 g puff pastry
1 celery stalk, trimmed and finely chopped
<

Starter
Vegetarian

Method

Divide the pastry in half, roll out each piece and cut it round a dinner plate (an octagonal plate makes a well-shaped pie). Place one piece of pastry on a greased and floured baking sheet. Gently cook the celery and onion in the butter for about 5 minutes, then mix with the cottage cheese and grated cheese. Add the pepper and herbs, and pile on to the pastry on the baking sheet. Spread the mix