Potato pie
This potato pie reminds me of long lazy summer lunches in Southwest France, with a glass of chilled white wine and a green salad. It provided the perfect invitation to sit under a large tree, chat with your friends, follow the butterflies with your eyes and relax. You can serve it hot, warm or at room temperature, with or without smoked beef, just as you wish…
Equipment
- mandolin
Ingredients
- 1 kg potatoes, peeled, thinly sliced
- 1 medium sized onion, peeled and thinly sliced
- salt and pepper
- 100 g smoked beef, thinly sliced and cut into stripes (optional)
- 20 g fresh parsley, finely chopped
- 60 g peccorino, grated
- 200 ml fresh cream
- 1 egg yolk
- 10 ml milk
- 600-700 g puff pastry, defrosted
Instructions
- Sprinkle some salt over the potato slices and let them drain in a coolander for 10 to 15 minutes.
- Preheat the oven to 175 C.
- Rinse the potatoes under cold water.
- Mix the potatoes with the onion, salt, pepper, parsley, pecorino and smoked beef (if you are using it).
- Roll the puff pastry out and cut 2 circles, the one 20 cm in diameter and the other one 24 cm in diameter.
- Line your baking sheet with non-stick baking paper and put the smaller circle onto the baking paper.
- Put the potato mixture on top of the circle, leaving a 2 cm rim around the edge.
- Mix the egg yolk and milk together and brush the edge with the egg mixture.
- After pressing the potato mixture firmly together, cover the mixture with the second circle puff pastry.
- Make sure the 2 layers of puff pastry are closing nicely.
- Take a fork and press down around the edge of the pie, so it is sealed properly.
- Brush the top of the pie with the egg wash.
- If you have some puff pastry left, you can cut out some little ornaments to decorate your pie. (optional)
- Bake the pie for 50 minutes.
- Take the pie out of the oven and cut a small lid of +/- 4 cm out.
- Pour the fresh cream carefully into the opening, making sure that the cream sinks in before you continue pouring more cream in.
- Close the lid again and bake for another 25 minutes. You might have to cover the pie to prevent it from browing too much.
- Let it stand for 10 minutes after it comes out of the oven.