Rich Potato Pie
Ingredients
- 1 kg waxy potatoes
- 3 1/3 cups Flour
- 1 1/2 teaspoons salt
- 200 g butter
- 2 eggs
- 4 tablespoons water
- 175 g finely chopped shallots
- 4 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chervil or 2 teaspoons dried chervil
- Salt
- Black pepper
- 1 egg yolk
- 1 tablespoon water
- 150 ml double cream lightly whipped
Instructions
- Cook potatoes for 5 minutes in large pan of boiling salted water.
- Drain well.
- Cool until comfortable to handle.
- Cut into slices
- Sift flour and 1 1/2 teaspoons of salt into bowl
- Rub butter into flour until mixture resembles breadcrumbs.
- Whisk an egg, additional egg white (the yolk is used below), and 4 tablespoons of water together lightly
- Add egg mixture to dry ingredients.
- Mix with knife until dough leaves the sides.
- Wrap in cling film and refrigerate for 30 minutes
- Roll out slight more than 1/2 the pastry and line a greased 23 cm deep flan tin.
- Arrange 1/3 of the potato slices in pastry case.
- Mix shallots, herbs, salt and pepper
- Sprinkle 1/2 herb mix over the potato
- Cover with another 1/3 of potatoes
- Sprinkle other 1/2 of herbs etc
- Cover with remaining potatoes.
- Mix egg yolk from above and 1 tablespoon of water
- Brush the pastry edges with yolk mixture.
- Roll out the remaining pastry for a lid.
- Trim and seal edges.
- Brush lid with yolk mixture.
- Make 4 small steam vents.
- Bake at 200º C for 25 minutes, then at 180º C for 20 minutes.
- Open steam vents to take a small funnel.
- Pour 1/4 of cream into each steam vent.
- Bake for a further 10 minutes.
- Serve at once.
Notes
Adapted from Marshall Cavendish "The Vegetarian Touch"