Cheese and Potato Cakes

Ingredients

800g Bread flour

1/4 tsp Salt

1/2 tsp Dried onion

2 x 10g Melted butter one for the pastry and one for cooking

55g Milk

1 Baked potato

2 tbsp Mayo

100g Grated cheese

1 tsp Nigella seeds

Here’s how

Place the flour into a mixing bowl with the salt, onion and melted butter.

Pour the milk into the flour and mix together to form a dough.

Transfer to a lightly floured work surface and knead for 2 minutes.

Place the dough into the fridge to rest for 10 minutes while you make the filling.

Peel the baked potato and mash in a bowl.

Add the mayo, grated cheese and nigella seeds before mixing together.

Bring the dough out of the fridge and roll out into a circle the same size as your frying pan, I’m using a Masterclass crep pan that is 24cm in diameter.

Place the filling in the centre of the rolled out dough and press it down to approx 2cm thick, leaving 3cm of spare dough around the edges.

Lift the excess dough up into the middle of the pie and squeeze together to encase the filling.

Dust with a little flour and flip the pie over.

Gently roll out the pie to approx 2-3cm thick and the same diameter as your frying pan.

Pre heat the pan you are going to cook the pie in with 10g of butter to ensure it does not stick, you could also use oil if you prefer.

Carefully lift the pie into the hot pan and cook for 3-4 minutes on each side or until golden and crisp.

Place in the oven for 10 minutes at 170c for make sure it is melted in the middle.

Remove from the oven and leave to rest for 10 minutes before cutting up and serving with some pickled red onions for a super tangy contrast.