A crisp pastry case and a just-set creamy filling is all you need with a salad for a tasty dinner in hot weather. I have put this recipe together from various ingredients in my fridge and freezer.
1 pack ready-made puff pastry
2 medium floury potatoes
1 tbsp vegetable oil
1 pack bacon bits
1 onion thinly sliced
2 cloves garlic
150g mature cheese, coarsely grated
1 tbsp plain flour
Salt and pepper
Preheat the oven to 200C. Place the potatoes in a saucepan and boil for 10-15 minutes until tender. Drain and when cool enough to handle, cut into small wedges.
Heat the oil in a frying pan and cook potatoes until brown, remove and add the bacon, stirring occasionally, for 2 minutes until beginning to colour. Add the onions and garlic and cook until softened and slightly coloured. Set aside to cool.
Place the flour, margarine, milk and cream into a saucepan and cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat and add the cheese while the sauce is still hot.
Divide the pastry into two unequal portions. Roll out the slightly larger portion to fit a flan or pie tin. Fill with the potatoes, bacon, onions, and season. Top with the cheesy sauce.
Roll out the second piece of pastry, place over the filling and press the edges together to join. Trim away excess and cut a slit in the middle of the pie. Brush lightly with milk to glaze.
Bake in the top of the oven for 10 minutes, then reduce the heat to 180C and cook for another 25-30 minutes, or until golden and risen.
Serve with your favourite vegetables or salad followed by a delicious Cheesecake