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Rich Potato Pie

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Ingredients Method Notes

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

Method
 

  1. Cook potatoes for 5 minutes in large pan of boiling salted water.
  2. Drain well.
  3. Cool until comfortable to handle.
  4. Cut into slices
  5. Sift flour and 1 1/2 teaspoons of salt into bowl
  6. Rub butter into flour until mixture resembles breadcrumbs.
  7. Whisk an egg, additional egg white (the yolk is used below), and 4 tablespoons of water together lightly
  8. Add egg mixture to dry ingredients.
  9. Mix with knife until dough leaves the sides.
  10. Wrap in cling film and refrigerate for 30 minutes
  11. Roll out slight more than 1/2 the pastry and line a greased 23 cm deep flan tin.
  12. Arrange 1/3 of the potato slices in pastry case.
  13. Mix shallots, herbs, salt and pepper
  14. Sprinkle 1/2 herb mix over the potato
  15. Cover with another 1/3 of potatoes
  16. Sprinkle other 1/2 of herbs etc
  17. Cover with remaining potatoes.
  18. Mix egg yolk from above and 1 tablespoon of water
  19. Brush the pastry edges with yolk mixture.
  20. Roll out the remaining pastry for a lid.
  21. Trim and seal edges.
  22. Brush lid with yolk mixture.
  23. Make 4 small steam vents.
  24. Bake at 200º C for 25 minutes, then at 180º C for 20 minutes.
  25. Open steam vents to take a small funnel.
  26. Pour 1/4 of cream into each steam vent.
  27. Bake for a further 10 minutes.
  28. Serve at once.

Notes

Adapted from Marshall Cavendish "The Vegetarian Touch"