Cheddar and Shallot Pie with Fennel Seed Pastry

• unsalted butter↗140g g

  plus extra for greasing

• plain flour↗375g g
• mustard powder¼ tsp tsp
• fennel seed↗1 tsp tsp
• large King Edward potatoes↗2

  cut into cubes

• unsalted butter↗2 tbsp tbsp
• large banana shallots↗4

  sliced

• green onion↗7

  finely sliced

• medium eggs↗3
• rich cream150ml ml
• thyme leaves↗1 tsp tsp
• strong cheddar↗200g g

  grated

• yolk↗1

  beaten

• milk↗1-2 tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C fan/gas 4. First, prepare the filling. Boil the potatoes in a large pot of salted water for 10‑15 minutes, until easily pierced with a knife but still holding their shape.

2. 2

   Melt the butter in a medium saucepan over low heat. Slowly sauté the shallots and green onions with a pinch of salt until soft, stirring occasionally, about 10‑12 minutes. Meanwhile, whisk together the eggs, cream, thyme, cheese and a little seasoning. Set aside.

3. 3

   For the pastry, melt the butter with 100 ml water in a small saucepan and bring to a boil. Transfer the remaining pastry ingredients and ½ tsp salt into a large bowl. Make a well in the centre and pour in the butter mixture. Stir with a wooden spoon, then combine by hand, gently kneading for a few minutes.

4. 4

   Grease a large 20‑26 cm pie tin. On a lightly floured surface, roll out two‑thirds of the dough, large enough to line the bottom and sides of the tin. Use the remaining dough to roll out the lid.

5. 5

   Add the potato and shallot mixture to the whisked egg filling and place it into the pastry‑lined tin. Cover with the dough lid and decorative tie the edges.

6. 6

   Finally, whisk the yolk with the milk and brush the pie with the glaze. Poke a few small steam vents in the top, let cool for 10 minutes, then bake in the oven for 40‑45 minutes.