Cheese, Onion and (Sweet) Potato Pie

Now, just because I was down on her brownies, don't think that I don't occasionally enjoy a Nigella Lawson recipe.  She's usually good, if often extremely British and occasionally a bit silly.

I made these in a muffin tin, because I don't have little tiny pie plates (or "Yorkshire pudding pans", whatever they are), and I used half Yukon Gold potatoes and half sweet potatoes, because that's what I had on hand, and also because I happen to like sweet potatoes. 

These are the kind of simple, home-y little dish that it turns out everybody just loves.  They're also really easy to whip up for a quick weeknight supper.  By which I mean: what are you waiting for?

Cheese, Onion and Potato Pies
Makes 8 pies
for the crust:
1 2/3 cups all-purpose flour
1 tsp salt
2 TB vegetable shortening
7 TB unsalted butter
2 large egg yolks
2 TB cold water

for the filling:
2 large potatoes (I used two smallish potatoes and one large sweet potato)
scant 1/2 cup finely chopped green onions
4-5 oz. sharp cheddar, grated
2 TB grated parmesan
1/4 cup Red Leicester, grated
2 TB chopped parsley
4 TB crème fraîche (I often use sour cream because who has crème fraîche just lying around)
salt and pepper to taste

1. Make the pastry by the usual method (which is to say: mix the flour and salt, cut in the butter & shortening with a food processor or pastry blender, then mix in the yolks and water, adding more water if necessary to bring the dough together).  Halve it, form each half into a disc, wrap in plastic and refrigerate 20 minutes.

2. Preheat the oven to 400°F.  Peel and dice the potatoes, and boil them in salted water for 5-10 minutes, or until the cubes are cooked but still retain their shape.  Drain and leave to cool.

3. In a large bowl, combine the rest of the filling ingredients except the crème fraîche (or sour cream), and mix, adding the slightly cooled potatoes and then the crème fraîche (or sour cream) to bind everything together.

4. Roll out the pastry discs and cut them into circles depending on how big your molds or tins or whatever are.  Push 8 circles into the molds or tins or whatevers, and fill each with an eighth of the filling mixture.  Top with the remaining dough, making a little hole on top for steam to escape.

5. Cook for 20 minutes, by which time the pastry should be firm, and beginning to turn gold, but still pale.  Let them sit for a few minutes before taking them out and eating them.