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The Chelsea Market Heidi Pie

Chelsea Market Heidi Pie

This is not their original recipe, but my interpretation of the UK Pieminister Heidi Pie using the same ingredients. Since I am usually making those pies for our picnics, I make 4 small pies but it can also be done in a standard pie tin. #yourguardianchef #pierecipes #vegetarianrecipes
Course Main Course
Cuisine British
Keyword cheese pie, chevre pie, Heidi pie
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 4 people
Calories 718kcal


For the caramelized sweet potatoes

For the caramelized onion

The rest of the filling

Short pastry (double the size of the pastry for a large pie)


Caramelize the sweet potatoes

  • Peel and cut the sweet potatoes into cubes
  • Spread the sweet potatoes on a baking tray covered with a parchment paper.  Season with salt and olive oil, the Provencal herbs and a crushed garlic clove.
  • Bake in a hot oven at 200 C for 40 minutes, turning them halfway through the cooking

Caramelize the onions

  • In the meantime caramelize the onions, cut them into slices and stir-fry with butter
  • Once they become translucent, add the sugar and 1/4 cup of water, lower the temperature and let them simmer for 20 minutes
  • Add the spinach and finish cooking

Short pastry

  • Mix all ingredients in the mixer.
  • Wrap the dough with cling foil and let it rest in the fridge for at least 30 minutes so the butter re-solidifies.
  • Cut the dough into 4 equal pieces, then cut 1/3 from each piece and roll the remaining to cover the bottom of the buttered tins
  • With a fork pierce the dough in the bottom and on the side so no air gets trapped while cooking.
  • With the remaining 4 of the 1/3 dough you have separated earlier, create 4 circles the same size as the pie that you will use as covers.
  • Put tins layered with the pastry and the pastry tops back in the fridge for another 30 minutes

Composing the pies

  • All ingredients should be at room temperature and the pastry nice and cold. You can prepare everything the day before and let them rest overnight.
  • Mix together the caramelized sweet potatoes, the onion, the spinach, the eggs and the chevre broken into pieces. Put aside 4 small slices of chevre 
  • Fill the pie halfway
  • Add a slice of bacon (optional) and the slice of chevre you have put aside previously
  • Cover with the remaining filling
  • Cover with the top pastry, seal the sides and make few holes on the top to let the steam out while cooking
  • Bake the pies in the oven at 180 C for 30 minutes
  • Let them rest for 10 minutes before removing them from the tins


Tips for making the best Heidi pies

  • If you are making the pie for a vegetarian party you can opt out the bacon, but it does add flavour
  • Make sure all ingredients are cold before you put them in the oven
  • If you want a lighter version do not add the chevre slice in the middle
  • Heidi pie can be made in a large tin ( 9 1/2 in – 24 cm) but you will have to double the quantity of the short pastry
  • They are at their best for an Easter Monday picnic


Calories: 718kcal | Carbohydrates: 59g | Protein: 24g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 221mg | Sodium: 1904mg | Potassium: 779mg | Fiber: 5g | Sugar: 8g | Vitamin A: 15215IU | Vitamin C: 19.8mg | Calcium: 168mg | Iron: 5.8mg