In a pan, fry the onions in some oil until soft and golden.
Add the garlic and fry for another 2 minutes.
Remove and set aside.
Thinly slice the potatoes, and set aside.
Roll the pastry out to about 2-3mm thick.
Place on a suitable baking tray.
Spread the onions over the pastry leaving a 2-3cm border free.
Scatter the Cheddar cheese over the onions followed by a layer of sliced potatoes.
Season each layer of potato well with salt, pepper and paprika.
Layer the camembert over the potatoes, followed by another layer of potatoes.
Mix the soup powder with the cream and beat until smooth.
Slowly pour over the potatoes and bring the edges of the pastry up.
Roll out the remaining roll of pastry and lay over the pie.
Crimp the edges and brush with the beaten egg.
Bake in the oven (180°c) for 15-20 minutes until the pastry is golden and crisp.
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