Ingredients

1 potato peeled & finely sliced

4 fresh sheep cheese

200gr skinned board beans

Sea salt and white pepper

150ml extra virgin olive oil

method

Roll out the pastry on an oiled surface , line a 15cm dish leaving pastry flaps , hangling over the edges .

In a bowl mash the cheese , add the beans and seasoning

Lay the potatoes at the bottom of the pie dish and top up with the cheese mixture .

Fold the flags back and cook in a moderate oven for approximately 35 minutes pastry shold be golden crunchy

Leave to rest for 10 minutes and serve

Note the base of the pie will remain soft , this is part of the fun of the dish

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