INGREDIENTS
2 sheets wholemeal shortcrust pastry
3 medium potatoes (450g) thinly sliced
125g cheese, grated
¼ cup parsley, chopped
15g margarine
125g mushrooms, sliced
salt and pepper
3 medium potatoes (450g) thinly sliced
125g cheese, grated
¼ cup parsley, chopped
15g margarine
125g mushrooms, sliced
salt and pepper
DIRECTIONS
Grease a 23cm pie plate. Cover with a sheet of
pastry, trim and rest. Combine potatoes, cheese, parsley, salt and pepper in
a bowl.
Melt margarine and sauté mushrooms for 3 minutes. Drain.
Spread half the potato mixture onto pastry and top with mushrooms. Spread remaining potatoes on top.
Spread half the potato mixture onto pastry and top with mushrooms. Spread remaining potatoes on top.
Moisten the edges of pastry then top with second sheet,
trimming and sealing the edge.
Cut a steam vent in top.
Cut a steam vent in top.
Bake in a hot
oven, 230C for 15 minutes, then a moderate oven 180C for 25 minutes.
