2. For crust: In a large mixing bowl combine flour, butter, margarine, salt and water. The butter mixture should be a semi-soft cube and should be hand-mixed with the flour. The water should be ...

With your remaining dough cut out 70mm rings. Finally, to build the pie, in your lined pie mould, start off by placing 100g sliced potato, followed by 100g confit onion, then 20g bomber cheese.

Throw the onions into a bowl with the grated cheese, potato, eggs, cream, thyme or parsley and the seasoning, and mix thoroughly with your fingers. Roll out the larger ball of pastry and line a ...

Method Firstly, preheat the oven to 200C. Add the cubed potatoes to a pan of boiling water for 10-12 minutes – boil until the potato is very tender and starting to break apart. Drain and put to ...

And a note from Nanette Davidson, culinary director at the Campbell Folk School since 1998: “This pie is also delicious with the addition of 1/3 cup crumbled blue cheese added in either layer.” ...

This was how a pimento-cheese hand pie — here evolved into a majestic slab pie — was born, when two chefs took two nearly perfected recipes, years in the making, and created one thing together.