Raclette Pie
Pies / Summer / Ray McVinnie / Serves: 6

2 x 400g blocks flaky puff pastry
1 egg, beaten
800g peeled floury potatoes such as Agria, Milva or Victoria, cut into 3cm chunks, boiled in well-salted water until tender, drained and allowed to steam dry then cooled
350g raclette (I used Ferndale), rind removed and thinly sliced
1/2 cup pitted green olives
1 tablespoon capers
salt and freshly ground black pepper
baby gherkins to serve


Use 4 x puff pastry sheets and make 2 x pies.


Issue 121
February 2007

Preheat the oven to 200°C.
Roll out 1 block of pastry on a floured surface and cut a disc about 30cm in diameter.
Roll out the other block and cut a disc about 36cm in diameter.

Place the smaller disc on a baking sheet and brush the edge all around with a 2cm border of beaten egg.
Place the potatoes evenly inside the border of egg.
Place the raclette slices on top and sprinkle the olives and capers evenly over the cheese. Sprinkle with a little salt and pepper.

Cover with the other disc of pastry and crimp the edges closed.

Brush the top with beaten egg and make 4 x 5cm slits in the top to let the steam escape.

Bake for around 35-40 minutes until well cooked.

Remove from the oven and serve warm in wedges with gherkins on the side.