An impressive main that can be prepared ahead and simply baked to serve. If you prefer a milder cheese, use Brie instead of the Camembert.
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Yields:
6
Prep Time:
45 mins
Cook Time:
1 hr
Total Time:
1 hr 45 mins
Cal/Serv:
451
Ingredients
50g
butter, chopped
2
onions, finely sliced
1Tbsp.
balsamic vinegar
1Tbsp.
white or light brown soft sugar
2
thyme sprigs, leaves picke
500g
floury potatoes, we used Maris Piper
Plain flour, to dust
500g
block puff pastry
175g
Camembert, cut into rough 1cm cube
1
medium egg, beaten
Directions
Step 1In a medium pan, melt the butter over low heat and cook the onions for 20min, stirring occasionally, until very soft and translucent. Increase the heat to medium, stir in the balsamic vinegar, sugar and thyme and cook until the sugar dissolves and the onions are fully coated in the syrupy mixture. Season well and set aside to cool completely.
Step 2Meanwhile bring a large pan of salted water to the boil. Peel the potatoes and slice into 5mm-thick rounds. Cook in the boiling water for 5min, or until just tender. Drain and leave to cool completely in the colander.
Step 3To assemble the pie, line a large baking sheet with baking parchment. Lightly dust a work surface with flour. Roll out 1/3 of the pastry until large enough to cut out a 23cm circle. Transfer circle to the lined sheet. Arrange 1/3 of the cooled potatoes over the pastry base, leaving a 2cm border around the edge.
Step 4Top the potatoes with 1/3 of the onions followed by 1/3 of the Camembert. Repeat layering twice more, slightly doming the final layer. Brush the pastry border with some of the beaten egg (reserve remaining egg).
Step 5Next, roll out remaining pastry until large enough to cover the filling and border. Lay over the filling and press firmly on the edges to seal. Trim excess pastry (leaving the 2cm border). Crimp edges to seal. Chill for 30min.
Step 6Preheat oven to 200°C (180°C fan) mark 6. Brush pastry all over with beaten egg and then cut 2 short slashes into the top centre of pastry, to allow steam to escape. Cook for 35min, or until golden and puffed. Transfer to a serving plate or board and serve with a green salad, if you like.
GET AHEAD Prepare to end of step 5 up to a day ahead (cover and chill remaining beaten egg). Complete recipe to serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
