- 800g Shortcrust pastry
- 1 egg, beaten
- 100g Jersey Royal potatoes
- 1 tbsp Panko breadcrumbs
- 200g roasted red peppers
- 100g Booths deli bar sun-dried tomatoes
- 1 orange pepper, sliced into wedges
- 100g Booths deli bar green olives, sliced in half
- 50g spinach leaves
- 50g ricotta cheese
- 150g cooked beetroot, sliced into rounds 1/2cm thick
- 100g Booths beetroot and mint dip
- 250g halloumi, sliced into 1/2cm slices
- Flour for dusting
- Salt and pepper
1. Using 500g of pastry roll on a lightly floured worksurface to approximately ½ cm thick (reserve the remaining 300g of pastry for the pie lid).
2. Pre-heat the oven to 180°C (fan)/ 200°C/400°F/gas mark 6.
3. Line a 20cm deep loose bottomed cake tin with the pastry, allow the pastry to overhang the tin (don’t trim it away the pastry, this helps prevent shrinkage when blind baking).
4. Prick the base with a fork, line with baking paper and fill with baking beans. Blind bake in a pre-heated oven for 20 minutes.
5. After 20 minutes, remove the baking paper and baking beans. Return to the oven for a further 5 minutes.
6. Remove from the oven and brush the inside of the pastry case with beaten egg to seal. Allow to cool whilst you prepare the filling.
7. Bring a small pan of water to the boil. Add the potatoes and boil for 8 minutes. Remove and plunge into cold water.
8. Trim away the excess pastry using a serrated knife to create a neat edge.
9. Scatter the breadcrumbs on the pastry base.
10. Layer the roasted red pepper on top of the breadcrumbs.
11. Scatter over the sun dried tomatoes.
12. Slice the cooked potatoes in rounds approximately ½ cm thick. Add a layer of the sliced potato.
13. Add a layer of orange pepper wedges, trimming if needed to cover.
14. Scatter over the green olives.
15. Mix the spinach and ricotta together in a bowl. Place this mix on top of the olive layer.
16. Layer the beetroot rounds on top.
17. Add a layer of sliced halloumi and finally spoon the beetroot and mint dip on top and spread to create an even layer.
18. Roll the remaining pastry on a lightly floured worksurface to approximately ½ cm thick.
19. Brush the pie edge with beaten egg.
20. Place the pastry on top of the pie, seal and trim the edges.
21. Brush the top of the pie with beaten egg and make a small incision in the centre of the pie to allow excess steam to escape.
22. Bake in a pre-heated oven for 1 hour.
23. Remove and allow to cool for 30 minutes before carefully removing from the tin. This pie is delicious served hot or cold.
*When Jersey Royal potatoes are out of season use baby salad potatoes.
Chefs Tip – when layering up this pie pat each ingredient on sheets of kitchen paper to remove excess moisture. This pie is delicious served with a dollop of Booths Moroccan humous.