Potato and feta picnic pie
Photo by Annabel Langbein media
This hearty pie travels well and makes great fare for a picnic or casual lunch. Tailor your own version by adding your favourite flavours – try fresh tarragon or pesto in place of spring onion, chopped olives in place of capers, or parmesan or blue cheese instead of feta. Or glam it up with a layer of thinly sliced smoked salmon.
- Preheat oven to 190C fanbake.
- Place a baking tray in the oven and lightly grease a 25cm pie dish. Roll out pastry sheets very thinly on a lightly floured board. Cover the base and sides of the pie dish with one sheet of pastry, overlapping the sides. Layer potato slices into the pastry shell, sprinkling a few spring onion slices and crumbling a little feta over each layer.
- Beat eggs and milk together, reserving 1 Tbsp to brush over the finished pie. Add garlic, thyme, capers, mustard, salt and pepper and mix to combine. Pour evenly over potatoes. Cover with the other sheet of pastry and press down around the edges firmly to seal. Trim off any excess pastry and use to garnish the pie. Brush top of pie with reserved egg mixture.
- Place on to heated baking tray (this helps to crisp up the base) and bake for 45 minutes. Lower heat to 160C fanbake and bake until the potatoes are tender (about a further 45 minutes). To check whether the potatoes are cooked, insert a skewer into the centre of the pie. If they are done the skewer will not meet any resistance. Serve the pie hot or warm. Any leftovers can be refrigerated and reheated the next day.
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