Cheesy Potato Open Pies
Cheesy Potato Open Pies



  • 175g plain flour
  • Pinch of salt
  • 75g butter
  • 1 egg yolk
  • 4 tbsp water
  • 2 tsp grainy mustard
  • 3 new potatoes, cooked and sliced
  • 100g camembert, sliced
  • Handful of parsley, basil, and chives, chopped
  • Salt and pepper
  • Preheat the oven to 200C. Pop the flour, butter, and salt into a food processor, and blitz until you have a crumbly texture. Carefully add the flour and egg yolk until it comes together, then remove and roll out to a pastry about 3-4mm thick. Grease up a pair of 8cm ovenproof saucers with butter, then line with the pastry (cutting away the excess).
  • Spread the mustard over the middle of the pastry, then cover with slices of potato, camembert, and the herbs. Season well, then bake for 12 minutes or until the pastry is cooked and the cheese is bubbling. Serve warm with salad. Delicious!
30 mins
2 serving
This recipe pairs perfectly with the West Cape Howe Australian Sparkling NV from Great Southern, Australia.

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