An impressive main that can be prepared ahead and simply baked to serve. If you prefer a milder cheese, use Brie instead of the Camembert.
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Yields:
6
Prep Time:
45 mins
Cook Time:
1 hr
Total Time:
1 hr 45 mins
Cal/Serv:
451
Ingredients
50g
butter, chopped
2
onions, finely sliced
1Tbsp.
balsamic vinegar
1Tbsp.
white or light brown soft sugar
2
thyme sprigs, leaves picke
500g
floury potatoes, we used Maris Piper
Plain flour, to dust
500g
block puff pastry
175g
Camembert, cut into rough 1cm cube
1
medium egg, beaten
Directions
Step 1In a medium pan, melt the butter over low heat and cook the onions for 20min, stirring occasionally, until very soft and translucent. Increase the heat to medium, stir in the balsamic vinegar, sugar and thyme and cook until the sugar dissolves and the onions are fully coated in the syrupy mixture. Season well and set aside to cool completely.
Step 2Meanwhile bring a large pan of salted water to the boil. Peel the potatoes and slice into 5mm-thick rounds. Cook in the boiling water for 5min, or until just tender. Drain and leave to cool completely in the colander.
Step 3To assemble the pie, line a large baking sheet with baking parchment. Lightly dust a work surface with flour. Roll out 1/3 of the pastry until large enough to cut out a 23cm circle. Transfer circle to the lined sheet. Arrange 1/3 of the cooled potatoes over the pastry base, leaving a 2cm border around the edge.
Step 4Top the potatoes with 1/3 of the onions followed by 1/3 of the Camembert. Repeat layering twice more, slightly doming the final layer. Brush the pastry border with some of the beaten egg (reserve remaining egg).
Step 5Next, roll out remaining pastry until large enough to cover the filling and border. Lay over the filling and press firmly on the edges to seal. Trim excess pastry (leaving the 2cm border). Crimp edges to seal. Chill for 30min.
Step 6Preheat oven to 200°C (180°C fan) mark 6. Brush pastry all over with beaten egg and then cut 2 short slashes into the top centre of pastry, to allow steam to escape. Cook for 35min, or until golden and puffed. Transfer to a serving plate or board and serve with a green salad, if you like.
GET AHEAD Prepare to end of step 5 up to a day ahead (cover and chill remaining beaten egg). Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
