An impressive main that can be prepared ahead and simply baked to serve. If you prefer a milder cheese, use Brie instead of the Camembert.
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- 50 g butter, chopped
- 2 onions, finely sliced
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. white or light brown soft sugar
- 2 thyme sprigs, leaves picke
- 500 g floury potatoes, we used Maris Piper
- Plain flour, to dust
- 500 g block puff pastry
- 175 g Camembert, cut into rough 1cm cube
- 1 medium egg, beaten
- Step 1In a medium pan, melt the butter over low heat and cook the onions for 20min, stirring occasionally, until very soft and translucent. Increase the heat to medium, stir in the balsamic vinegar, sugar and thyme and cook until the sugar dissolves and the onions are fully coated in the syrupy mixture. Season well and set aside to cool completely.
- Step 2Meanwhile bring a large pan of salted water to the boil. Peel the potatoes and slice into 5mm-thick rounds. Cook in
the boiling water for 5min, or until just tender. Drain and leave to cool completely in the colander. - Step 3To assemble the pie, line a large baking sheet with baking parchment. Lightly dust a work surface with flour. Roll out 1/3 of the pastry until large enough to cut out a 23cm circle. Transfer circle to the lined sheet. Arrange 1/3 of the cooled potatoes over the pastry base, leaving a 2cm border around the edge.
- Step 4Top the potatoes with 1/3 of the onions followed by 1/3 of the Camembert. Repeat layering twice more, slightly doming the
final layer. Brush the pastry border with some of the beaten egg (reserve remaining egg). - Step 5Next, roll out remaining pastry until large enough to cover the filling and border. Lay over the filling and press firmly on the edges to seal. Trim excess pastry (leaving the 2cm border). Crimp edges to seal. Chill for 30min.
- Step 6Preheat oven to 200°C (180°C fan) mark 6. Brush pastry all over with beaten egg and then cut 2 short slashes into the top centre of pastry, to allow steam to escape. Cook for 35min, or until golden and puffed. Transfer to a serving plate or board and serve with a green salad, if you like.
GET AHEAD
Prepare to end of step 5 up to a day ahead (cover and chill remaining beaten egg). Complete recipe to serve.
Per serving:
- Calories: 451
- Protein: 12g
- Fat: 27g
- Saturates: 15g
- Carbs: 38g
- Sugars: 38g
- Fibre: 4g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
