Stilton and potato pies
These cute vegetarian pies are a great meat-free alternative to serve for Sunday lunch. Under the crisp puff pastry lid is a filling of potato, gruyere and creamy blue cheese
45 min4 servings778 kcal
Ingredients
- 2 onions sliced
- olive oil
- 4 medium potatoes then sliced
- 175 g stilton crumbled
- 100 g gruyère coarsely grated
- 375 g puff pastry divided into 4 squares
- to serve rocket or watercress
Instructions
- 1
Heat the oven to 200c/fan 180c/gas 6.
- 2
Fry the onions in olive oil until soft, then add the sliced potatoes and toss.
- 3
Layer the potatoes and cheeses in 4 individual pie dishes; season with pepper as you go.
- 4
Cover each dish with pastry, trim and crimp the edges and bake for 30-35 minutes until golden.
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