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Ingredients . . .

• 1 medium potato (peeled and cut into 1cm cubes)
• 1 roll of Puff Pastry
• 2 tbsp unsalted butter
• 1 large onion (peeled and finely sliced)
• 2 tbsp plain flour
• 180ml whole milk
• 190g Applewood® Wedge
• ¼ tsp salt
• ½ tsp freshly ground black pepper
• 1 egg – lightly whisked

Method . . .

• Preheat the oven to 200°C. Unroll one of the rolls of pastry and slice into six squares. Line 4 individual pie dishes with the pastry squares. Prick several holes in the base section of the pastry using a fork. Place the pies on a tray and bake in the oven for 10 minutes to par-cook the base, then leave to cool for 10 minutes (whilst carefully removing the parchment). While the pastry bases are cooking, make the filling.
• Add the diced potato to a pan and cover with water. Bring to the boil and simmer for 10 minutes (until the potato is starting to break apart). Drain and put to one side.
• Melt the 2 tbsp of butter in a second pan and add the sliced onion. Stir and cook over a medium heat for 5 minutes until the onion softens. Sprinkle on the 2 tbsp of flour and stir to coat the onions. Cook for a further minute.
• Add the 180ml of milk (a splash at a time), whilst stirring, until the milk is fully incorporated. Add the Applewood® Cheese, salt, pepper and the potatoes. Stir together until the cheese has melted and the potatoes have broken down.
• Divide the filling between the four pie cases. Trim the overhanging edges of the cooked pastry using a pair of scissors. Brush a little of the egg wash onto the edges of the pastry.
• Use another square of pastry to top the pie and filling. Cut off any excess pastry with scissors, then crimp the edges of the pastry together using a fork. Brush the tops of the pies with egg wash and pierce two holes in the top of each pie using a sharp knife. Place the pies on a baking tray and bake in the oven for 20-25 minutes until golden brown.