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 crème fraîche.

Season, sprinkle over the nutmeg and set aside.

2)Dust your work surface with flour, roll the first block of pastry to a circle about 28cm wide and place on a baking tray.

Arrange a third of the potatoes in the middle of the 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 pastry.


3)Roll the remaining pastry out to a circle about 30cm wide, dusting with more flour if needed.

Brush the edges of the 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.