Meat Pie Loaded Fries with Puff Pastry Crumble

Method

1. Heat the oven to 220 °C. Cut the potatoes, skin on, into 1 cm batons, rinse in cold water and pat completely dry with paper towel. Toss with some of the oil and half the salt and spread in a single layer on baking paper (1 × 30×40 cm); crowded fries steam instead of crisping.

   Add in this stepFloury potatoes, skin on 400 gVegetable oil 0.9 tbspSalt 0.4 tsp

2. Bake in the oven for 30 min, turning once halfway, until the edges are deep golden and crisp.

   oven

3. While the fries bake, cut the puff pastry into 1.5 cm squares, put them on a small tray and bake in the same oven for the last 10 min of the fries' time, until puffed and golden.

   Add in this stepPuff pastry sheet 50 g

4. Heat the rest of the oil in a 22 cm pan over medium-high heat, cook the chopped onion for 1 to 2 minutes, then add the mince and cook for 7 min in total, breaking it up, until no pink remains and it is browned.

   Add in this stepVegetable oil 0.6 tbspOnion 60 gBeef mince 200 g

   medium-high heat

5. Add the stock, Worcestershire sauce, ketchup, pepper and remaining salt and simmer over medium-low heat for 8 min. Stir in the cornflour mixed with the cold water and cook for 1 min more, stirring, until the gravy coats a spoon.

   Add in this stepBeef stock 160 mlWorcestershire sauce 2 tspTomato sauce/ketchup (for the gravy) 1 tbspGround black pepper ¼ tspSalt 0.4 tspCornflour (cornstarch) 2 tspCold water 2 tbsp

   medium-low heat

6. Pile the fries into an ovenproof dish or onto the tray, spoon the gravy mince over evenly, scatter with cheddar and return to the oven for 4 min, until the cheese melts.

   Add in this stepCheddar, grated 60 g

   oven

7. Crumble the baked pastry over the top, add the snipped chives and a drizzle of tomato sauce and eat straight away, before the fries soften.

   Add in this stepChives (or spring onion) 4 gTomato sauce/ketchup (to finish) 2 tbsp