STILTON AND POTATO PIE

Stilton and Potato Pie

Stilton and Potato Pie *Stilton and  Scalloped Potato Pie* Serves 8 This is quite tasty and unusual.  You could serve it with some kind of meat if you wanted to, but we always just have it with a tossed salad of mixed salad greens, chopped tomato and spring onion on the side.   short crust pastry, enough for a double crusted pie 5 medium potatoes 2 1/2 ounces butter 1/2 bunch of spring onions, thinly sliced 1 tsp salt 1/2 tsp pepper 1/4 tsp dry mustard powder 3 TBS flour 12 ounces whole milk 8 ounces crumbled stilton cheese  (if you are not fond of stilton you can use shredded strong cheddar) Pre-heat the oven to 190*C/375*F.  Peel the potatoes and thinly slice them into cold water.  Set aside. Melt the butter in a large saucepan.  Add the onions and saute until  softened.  Stir in the salt, pepper, dry mustard and flour, blending together well.  Slowly whisk in the milk.  Cook stirring constantly, over medium heat until thickened.  Cook and stir for one minute before removing from the heat. LIne a 9 inch pie tin with half of the pastry, which you have rolled out 1/4 inch thick.   Drain the potatoes well and pat them dry. Begin layering in the pastry lined pie dish:  1/3 of the potatoes, 1/3 of the cheese, 1/3 of the sauce.  Repeat twice more. Roll out the other half of the pastry to a round large enough to fit over the filling and 1/4 inch thick.  Press the edges together, trim and flute.  Pierce the top in several places to vent steam.   Cover the edges with some foil.  Place on a baking tray and then bake in the heated oven for 25 minutes.  Remove the foil and then bake for an additional 30 to 35 minutes, until nicely browned and the potatoes are tender.  Let sit for 10 minutes before cutting into wedges to serve.