Editor's June Pick #7: Cheesy Lattice Pie – my version

Editor's note: This recipe is one that I think will be perfect for a (not too warm) summer's evening. The paprika and the cheese together to me really sells it. This is a more adventurous version of a quiche - only in so much as it doesn't skimp on the cheese and instead puts it front and centre! 

Cheesy Lattice Pie – my version

I used shallots because I had them and they needed to be used. You can use whatever you fancy and what you might have to hand. Sweet paprika is a delicious spice originating from the Szeged region of Hungary. It's versatile – useful in curries, casseroles, soups and in any dish where you want colour and a little sweetness. Comté (aka Gruyere de Comté) is a wonderful cheese that melts easily and so perfect in any dish that requires “ooze”! It has a buttery, roasted nut and slightly sweet flavour. I had both ingredients in my cupboard and my fridge. Finally I've reduced the size of the pie to 23cm x 23cm and the pastry accordingly. A tip - Asda sell their own brand of puff pastry sheets, larger than the 320g norm – 375g.

You'll need a non stick wok – 28cms/11” - it makes life so much easier!

400g shallots, finely diced

a knob of unsalted butter and a glug of rapeseed oil

2 garlic cloves, crushed or roasted

1 tsp sweet paprika

200ml milk

1 heaped tsp of plain flour

celery salt and black pepper

600g Charlotte potatoes, cooked and finely diced

250g of grated cheese – I used Comté and Mature Cheddar

generous sprinkle of dried parsley

375g of puff pastry – a ready to use sheet

will be perfect

beaten egg for egg wash

Sweat the shallots gently for 5 minutes – technical term “sweat” i.e. the shallots shouldn't have colour, add the garlic and sweet paprika, celery salt and black pepper.

Sprinkle the flour over the shallots and combine. Gradually add a glug of milk and mix, creating a roux sauce. Repeat and cook out until all the milk is absorbed into the roux. Add the cheese, potatoes and parsley and cook gently for 5 minutes.

Grease a pie dish or a foil tray 23cms x 23cms and transfer the filling, set aside to cool.

Lightly flour a surface and roll the pastry – you're aiming for 33cms - or large enough to cover your pie dish – 23cms dish size plus 10cms overlap – 5cms either side. Cut your pastry into 12 2cm strips – you'll need six vertical and six horizontal. Thread the pastry onto your pie dish to make a lattice effect keeping the joins nice and tight. Seal the edges of the pie by pressing down on the pastry with a fork. Brush the top of the pie with your egg wash and bake for 25/30 minutes.

Pre-heat the oven 180fan/200c/Gas 6. Your ingredients are cooked – you're cooking the lattice pastry and re-heating the base – check after 25 minutes – may need another 5.

For those who'd like to know how to create the lattice pastry, there's a photo guide up next.