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Potato Pie

1.00 h 4 raciones
Difficulty: 
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Ingredients


THE DOUGH
250 g flour
75 g butter
Water
Salt
FOR THE FILLING
1.5 kg potatoes
200 g grated cheese
100 g butter
1 onion
Salt
Nutmeg
1 egg
Milk
Sugar.

METHOD 

  1. Add the flour and butter to a pinch of salt and the water, mix until you have a dough that can be rolled out; leave to stand (15 minutes minimum) covered by cling film.
  2. Peel the potatoes and steam cook; finely dice the onion and sauté in butter - do not brown.
  3. Mash the cooked potatoes; add in the butter-sautéed onion and cheese; season and stir.
  4. Use the roller to stretch out the dough; line a low 28 cm mould; the dough should protrude by some 5 cm (minimum) on all sides. Put the potato, onion and cheese filling in the the mould; close the pie: fold the edges across the potatoes.
  5. Break an egg into a bowl, pour in a glass of milk and add a spoonful of sugar; beat with a fork.Then, spread across the pie; cook at 170ºC for  at least 30 minutes or until golden.
  6. Serve warm. 
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