Swiss Cuisine – Cheese Pie Recipe

The lattice topping on this recipe creates a good looking savoury pie.

Difficulty rating: Moderate

Serves: 6

Your Average Rating: 10/10 from 1 vote

12oz short crust pastry, (ready made from the chiller cabinet of you supermarket)
1 onion, sliced into rings
1 large leek, trimmed and finely sliced
12 oz potatoes, peeled and finely sliced
1 tbsp olive oil
½ oz butter
1 Granny Smith apple
7 oz Emmental cheese, thinly sliced
1 egg yolk
1 tbsp milk
Salt and freshly milled black pepper

Swiss Cuisine   Cheese Pie Recipe

Roll out 2/3 of the pastry large enough to fill the base of a 9” flan tin. Chill in the fridge for 20 min. Meanwhile preheat the oven to 200C.Blanch the sliced potatoes for 5 min, drain and rinse them under cold water to cease the cooking process. Heat the oil and the butter in a large shallow pan and fry the onions and leeks for 5 min to soften, add the salt and pepper to season. Whilst the onions and leeks are cooking, peel, core and thinly slice the apple. Remove the pastry case from the fridge. Layer the potatoes, onions, leeks and apple in the pastry case. Place the cheese over the top in a further layer. Roll out the remaining pastry and cut into strips. Place the strips over the top of the pie in a lattice pattern. Beat together the egg and milk and brush over the pie. Bake for 20 min before reducing the oven temperature to 180 C and cook for a further 20 min. Remove from the oven and serve immediately.