The CLASSIC SCOTTISH Potato, Cabbage, Onion, and Cheese Pie RUMBLEDETHUMPS in Pastry

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories, while processed cheese can be more budget-friendly.

Boil potatoes until tender.

Dice onions and set aside.

Slice cabbage and set aside.

Melt about 2 tablespoons of butter in a pan.

Add diced onions to the pan and cook until softened.

Add sliced cabbage to the pan with a little salt and cook until wilted, maintaining some texture.

Stir in black pepper and caraway seeds (optional) into the cabbage mixture.

Let the cabbage mixture cool slightly and stir in some cheese until melted.

Mash the boiled potatoes with a little butter and a splash of milk, season with salt and pepper.

Mix the mashed potatoes with the cabbage mixture until fully incorporated.

Prepare pastry by mixing flour, room temperature fats, egg, water, and apple cider vinegar until combined.

Line a 9-inch tin with parchment paper and press the pastry into the tin.

Add the potato and cabbage filling into the pastry base, layering with more cheese.

Roll out the pastry lid and cover the pie, sealing the edges.

Make slits in the top for steam to escape and egg wash the pie.

Bake in the oven at 180°C (350°F) for 30-35 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens