Drizzle of herb oil (see page 109) or olive oil
Knob of butter
350g (3 cups) plain flour
100g (3⁄4 cup) wholemeal flour
300g (11⁄3 cups) cold cubed butter
40ml (3 tbsp) cold water
Pinch of salt
Start off with the pastry:
• In a large bowl mix the flour, salt and butter between your fingers to form little crumbs.
• Crack the eggs into a cup and add a splash of water. Whisk up with a fork and pour the mixture into the bowl.
• Bring the pastry together with a gentle kneading. Turn out onto a floured surface. Shape into a flat ball.
• Do not overwork the pastry and leave little blobs of butter as this adds texture to the pastry.
• Wrap in cling film and let it rest in the fridge for at least 30 minutes.
• Once pastry is cold, roll it out on a floured surface to 5mm in even thickness. Lift and place into a standard 9 inch springform cake tin. Work the pastry with your fingers to build a nice wall to your giant pie.
• The pie base is now ready!
• Layer the bottom with the sliced cooked boiled potatoes.
• Preheat oven to 180°C/350°F
• Fry the garlic and onions in a pan with a knob of butter, season and add the baby spinach. Allow to cook for about two minutes, until wilted.
• Layer the spinach mix on top of the potatoes.
• Place the eggs all around the pie. Keep them whole, as this looks amazing when you slice up the pie. The aim is to have one whole egg per slice.
• Between the eggs build up the pie with the red peppers, sliced cooked mushrooms, tomato, basil leaves and drizzles of the herb oil.
• Pack everything down between the layers and season.
• Pour in the egg wash mix and knock the pie around so the mix seeps to the bottom.
• Cook in a warm oven at 180°C/350°F for about 40 minutes or until a knife inserted into the pie comes out clean. Make sure there’s no runny egg mix; if there is let the pie cook a bit longer.
• About 10 minutes from the end of cooking, sprinkle the grated cheddar on top for a golden melted cheese! Yum.
• Serve with side salad and homemade red onion marmalade (see page 88).