« Chutney Topped Pies »

Makes 4 individual pies

Per pie:  725kcals, 50.4g fat, 23.5g saturated fat

Ingredients

3 medium sized potatoes, peeled and sliced
2 tbsp vegetable oil
2 medium sized onions, chopped
100g streaky bacon
100g chestnut mushrooms
100g cheddar cheese, grated
2 tbsp fresh parsley, chopped
salt and pepper
4tbsp crème fraiche
4 heaped tsp English Provender Organic Sweet Tomato and Chilli Chutney
1 x 375g sheet of ready rolled puff pastry
1 egg, beaten

Method

Preheat oven to 220C  Mark 7.

Boil potatoes until tender, drain and leave to cool.

Fry the onion in the oil until beginning to soften, add the bacon and mushrooms and cook until beginning to colour.

Mix together the potatoes, cooked onion mixture, cheese, parsley, seasonings and crème fraiche then spoon into 4 individual pie dishes.

Top with a heaped teaspoon of English Provender Organic Sweet Tomato and Chilli Chutney and cover with puff pastry.

Glaze pie tops with the egg then cook for about 20 minutes until pastry risen and golden. Serve with seasonal vegetables.