Potato, taleggio and thyme pies

Babiche Martens

A satisfying savoury vegetarian pie, the perfect food for those cold winter days. If you cannot find taleggio, use another semi-soft cheese that has good flavour, such as fontina or raclette. A ripe Brie or gruyere could be substituted but won't melt quite as well as taleggio. Mozzarella would be too bland here.

Ingredients

4 sheets	Flaky pastry, (or 1 quantity recipe)
400 g	Desiree potatoes, washed and sliced thinly
100 g	Cheese, taleggio (see Glossary) or other semi soft cheese
4 sprigs	Fresh thyme, stripped from the stalks
100 ml	Cream
1	Egg, lightly beaten

Directions

1. Preheat oven to 200C. Cover potatoes with water, bring to the boil and cook for 6-7 minutes until soft but not breaking apart. Drain.
2. Cut out pastry to form 4 circles - 2 x 23cm and 2 x 20cm.
3. On an oiled oven tray (or use baking paper), place the smaller rounds. Slightly overlap the potato slices, leaving an edge to seal the pie.
4. Alternate the potato with cheese, thyme and seasonings.
5. Cut a 4cm circle from the centre of the second pastry circle. Lay over the potatoes and seal the edges.
6. Brush pie with the beaten egg and bake for 10 minutes.
7. Remove from oven, pour cream into the hole then continue baking for a further 15 minutes.