750g floury potatoes (such as King Edwards), sliced
100ml lactose free cream
pinch of freshly grated nutmeg
plain gluten free flour, for dusting
2 x 375g blocks of gluten free puff pastry
250g round Camembert
1 egg, beaten
Serves - 2
Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a pan of cold water, bring up to the boil and cook for 2 mins.
Drain well, tip back into the saucepan and mix with the lactose free cream. Season, sprinkle over the nutmeg and set aside.
Dust your work surface with gluten free flour, roll the first block of gluten free pastry to a circle about 28cm wide and place on a baking tray.
Arrange a third of the potatoes in the middle of the gluten free pastry, then sit the cheese on top. Pile the rest of the potato around the cheese, leaving a 1cm border at the edge of the gluten free pastry.
Roll the remaining gluten free pastry out to a circle about 30cm wide, dusting with more flour if needed.
Brush the edges of the gluten free pastry on the tray with egg, then drape over the larger circle and seal the sides well, crimping as you go round. A tight seal is important to stop the cheese escaping.
Brush all over with egg and lightly score a spiral into the gluten free pastry with the back of a knife. Bake the pie for 30 mins until golden brown and puffed up.
As soon as the pie comes out of the oven, glaze with a little more egg and leave to cool for 5 mins. Serve the pie cut into oozy wedges, with a salad on the side.