For 6 cakes or one large one

Preparation time 45 min

Dough resting time: minimum 30 minutes

Cooking time 1 hour

500g T65 flour

250g cold soft butter

1 egg

1 pinch of salt

4 tablespoons water or milk

500g firm potatoes (charlotte type) peeled

500g butternut squash

2 red onions

Oil plant

1 to 2 tbsp. brown sugar

150g grated cheddar cheese

Optional: 50g of blue cheese

25 cl of double cream

Salt and pepper

1 beaten egg

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The day before or a few hours before, prepare the shortcrust pastry: in the bowl of a food processor or by hand in a bowl, mix the flour, salt, cold butter cut into cubes and egg. Once the mixture is a little

Add the milk or cold water. A ball will form, set aside in the

refrigerator for at least 30 minutes.

 

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Place the potatoes in a pan of cold salted water, bring to the boil and cook until they are tender.

boil and cook for about 20 minutes until the tip of a knife

can be easily sunk in. Drain and slice them.

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Peel the butternut, dice it and steam it for about ten minutes.

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Fry the onions in a little oil and brown sugar until they are soft.

caramelize.

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Preheat your oven to 180 °C. Roll out a pastry and put it in a

Put the mixture in a 24 cm springform pan or in 6 small individual pans, without buttering the pan. Garnish with

the pie: first the potato slices, the onions, the butternut, the grated cheddar (possibly the blue cheese) and then, lastly, the crème fraîche. Season with salt and pepper.

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Roll out the other pastry and cover the filling, join the two pastries on the

sides. With the remaining dough, braid strips of dough to add on top. Make small incisions with the tip of a knife so that the air escapes.

Apply beaten egg with a brush. Bake in the oven for 50 minutes to 1 hour

about. Serve warm with a winter salad.