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Rich Potato Pie
Print Recipe
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"