Fenland Potato and Onion Pie
Tender layers of sliced potato, sweet onions, and crisp bacon baked beneath a golden, buttery shortcrust pastry lid.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •1-litre pie dish
- •Saucepan
- •Frying pan
- •Rolling pin
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 29 g
- carbs
- 58 g
- fibre
- 5 g
- protein
- 12 g
- calories
- 540 kcal
Instructions
- 1
Rub the flour, cubed butter, and a pinch of salt together until crumbly, then mix in cold water to form dough.
- 2
Wrap the dough and chill in the fridge for 20 minutes.
- 3
Boil the sliced potatoes in salted water for 5 minutes until just parboiled, then drain thoroughly.
- 4
Fry the chopped bacon in a frying pan over medium heat until lightly crisped, then remove, leaving the fat.
- 5
Melt 25g butter in the bacon fat and cook the sliced onions gently for 10 minutes until soft and sweet.
- 6
Grease a 1-litre pie dish and layer the potatoes, onions, and bacon, seasoning generously with salt and pepper between layers.
- 7
Pour the warm vegetable stock evenly over the layered filling.
- 8
Roll out the pastry on a floured surface to 4mm thickness, slightly larger than your pie dish.
- 9
Dampen the dish rim with water, lay the pastry over the filling, and crimp (fold and pinch the edge into a rope).
- 10
Cut a small steam vent in the centre and brush the top evenly with beaten egg.
- 11
Bake at 190°C (170°C fan) for 40 to 45 minutes until the pastry is crisp and deep golden.
Chef's tips
Do not over-boil the sliced potatoes before baking or they will collapse into mash. Generous black pepper is essential to balance the sweetness of the Fen onions.
Ingredient substitutions
- smoked streaky bacon → mature Cheddar cheese, grated (for a vegetarian version)
- vegetable stock → light chicken stock
Storage
Store leftover pie covered in the fridge for up to three days.
Reheating
Reheat uncovered in a preheated oven at 180°C (160°C fan) for 20 minutes until the pastry is crisp and hot throughout.
Common mistakes to avoid
- •Slicing the potatoes too thickly, which leaves them hard and undercooked in the centre.
- •Skipping the steam vent, which causes pastry to become soggy from trapped steam.
Serving suggestions
Cooked Fenland Potato and Onion Pie?
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