Cheese and Potato Pie

700g  potatoes sliced
100ml crème fraîche
pinch of freshly grated nutmeg
375g ready rolled all-butter puff pastry
250g round Camembert 
1 egg

Halve potatoes, put in cold water and bring to boil - reduce temp and simmer for 10 minutes.

Let potatoes cool before slicing.  mix with the crème fraîche. Season, sprinkle over the nutmeg and set aside.

Heat oven to 220C/200C fan/gas 7.

 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.

 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.

Brush all over with egg and lightly score a spiral into the pastry with the back of a knife.

Bake the pie for 30 mins until golden brown and puffed up.

As soon as the pie comes out of the oven, glaze with a little more egg and leave to cool for 5 mins.