Potato, onion and herb pie

This potato, onion and herb pie makes a nice change from more meatier versions. It is delicious either hot or cold.

  • 2 hrs 10 mins cooking
  • Serves 6
  • Print


Potato, onion and herb pie
  • 3 potatoes (600g), peeled
  • 50 gram butter
  • 1/4 cup (60ml) olive oil
  • 1 brown onion (150g), sliced thinly
  • 2 tablespoon finely chopped fresh parsley
  • 2 teaspoon finely chopped fresh thyme
  • 1/2 cup (125ml) milk
  • 1/2 cup (125ml) cream
  • 2 eggs, beaten lightly, separately
  • 1 (sheet) ready-rolled puff pastry pastry
  • 1 cup (150g) plain flour
  • 90 gram butter, chilled
  • 1 egg yolk
  • 1 tablespoon lemon juice, approximately


Potato, onion and herb pie
  • 1
    Cut potatoes into 5mm slices.
  • 2
    Heat butter and oil in large saucepan; cook potato, in batches, until browned lightly and tender. Drain on absorbent paper; cool.
  • 3
    Cook onion in pan, stirring, until soft. Drain on absorbent paper; cool.
  • 4
    Layer potato, onion and herbs in pastry case; top with combined milk, cream and one egg. Brush edge of pastry case with a little of the remaining egg; top pie with puff pastry. Trim edges; press edges gently to seal. Brush pastry with remaining egg; prick pastry with fork.
  • 5
    Bake, uncovered, in moderately hot oven 15 minutes. Reduce heat to moderate; bake further 40 minutes or until pastry is puffed and browned. Stand pie 10 minutes before serving.

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