A traditional English open vegetable pie, the pastry case contains a potatoes and an onion & leek mixture, which is then covered with cheese - (apple adds interest, but isn't traditional).
Ingredients for 6 individual or 1 larger pie: 6 individual pie tins or foil dishes, or 1 x 8 in flan dish10 oz Short crust Pastry
12 oz Potatoes, peeled
½ lb Onions, peeled and roughly-chopped
½ lb Leeks, carefully-washed - then cut into pieces
3 tablespoons Vegetable Oil
2 medium cloves of Garlic, peeled and finely-chopped
Boil or steam the potatoes until they're tender - then chop them into bite-sized pieces.
Sauté the chopped onions and leeks over a gentle heat in the vegetable oil, until they're soft. Add the apple pieces and mix in.
Add the garlic, followed by the potatoes, butter, parsley and thyme, the eggs, half the cheese and the milk.
Season with salt and pepper and combine the mixture well together.
The pies can be prepared in advance up to this stage.Fill the pies and cover them with the remaining cheese.
Bake them in a pre-heated oven 220C/425F/Gas 7, for 20 minutes, or until golden.
Serve warm or cold.
I had it cooked in a cake tin, so got a large deep slice.