- Skill level
- Preparation Time
- 30 minutes
- Cooking Time
- 1 hour 45-50 minutes
- Serves 4
"These freshly-dug-up Suffolk New potatoes are just delicious, the delicate skins just flake away and the tiny potatoes boil up nicely in a matter of minutes. The taste is just so fresh and it reminds me of summer BBQs and picnics." - Recipe created for Seasonal Spuds, by Cassie Fairy
- 400g Suffolk New potatoes, sliced
- 225g plain flour
- 110g salted butter
- 200ml semi-skimmed milk
- 200ml double cream
- 4 large free-range eggs
- 1 large onion, sliced
- 100g local smoked bacon, diced
- 100g local sausages, sliced
- 50g mature cheddar
- Olive oil
- 1Using your fingertips, rub the cold butter into the flour until combined into crumbs. Then add a little water to bring it together as a shortcrust pastry dough.
- 2Grease a loose-based flan tin or cake tin. Roll out the pastry and line the tin.
- 3Add greaseproof paper on top of the pastry and fill with baking beads. Blind bake for 10 minutes at 200 °C/180°C fan/gas mark 6. Take out of the oven and remove the baking beads.
- 4Brush the inside of the pastry with an egg-wash and return to the oven for a few minutes. This will help to ‘seal’ the pastry case before you add the ingredients.
- 5Slice the Suffolk New potatoes into disks and lightly boil until soft but not breaking up. Then sauté the slices in olive oil until they are golden on each side.
- 6Cook the sausages until browned and then cut into slices.
- 7Sauté the diced bacon and sliced onion until golden.
- 8Keep the pastry case inside the flan tin and put it on a baking tray. Layer the Suffolk New potato disks, sausage slices, diced bacon and onion inside the partially cooked pastry case.
- 9Whisk together the cream, milk and eggs and pour into the pastry case.
- 10Sprinkle on some grated matured cheddar and bake for a further 35-45 minutes until the egg is set and the top is golden.