Open Cheese and Potato Pies

Individually sized pastry tarts filled with mustard, sliced cooked potatoes, and melted Camembert cheese, garnished with fresh garden herbs.

Vegetarian Lunch Potatoes Cheese Pastry

Estimated Nutrition

Calories

828.3

kcal / serving

1656.6 kcal total

Carbs

66.4g

per serving

132.8 g total

Fat

51.1g

per serving

102.2 g total

Protein

25.7g

per serving

51.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Grainy Mustard

Dairy

Butter

Plus extra for greasing

piece

Egg Yolk

Free-range

100

Camembert

Sliced

GrainsCereals

175

Plain Flour

Plus extra for flouring

Liquids

tbsp

Water

NutsSeeds

pinch

Salt

handful

Parsley

Chopped

handful

Basil

Chopped

handful

Chives

Chopped, plus extra for garnish

piece

Black Pepper

Freshly ground

Vegetables

piece

New Potatoes

Cooked and sliced

Method

Preheat oven to 200°C.

Blend flour, salt, and butter in a food processor until crumbly.

Add egg yolk and water gradually until the dough forms a ball.

Roll dough on a floured surface to approximately 3mm thickness.

Grease two 8cm ovenproof saucers with butter and line with pastry circles.

Spread mustard on the pastry and layer with potatoes, Camembert, and herbs.

Bake for 10-12 minutes until golden-brown and the cheese bubbles.

Transfer to serving plates and garnish with extra chives.