Simon Rimmer served up a tasty cheese and potato pie with pickled vegetables for the festive season on Sunday Brunch.
The ingredients are: 300g potatoes, 300g cream cheese, 150g extra mature grated cheddar cheese, 50g finely grated veggie parmesan, 1 onion, sliced, 500g puff pastry and eggs for egg wash.
To serve: mash potatoes, chips or pickled vegetables.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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