Tuesday, 30 December 2008

Potato Cream Pie

250g puff pastry
3 large potatoes, finely sliced
1 small onion, finely chopped
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
15g butter
salt and pepper
125-150ml single cream

Preheat the oven to 200C/400F/Gas 6.
Roll out the pastry thinly and use to line a 25cm pie plate, arrange the sliced potatoes on the pastry and sprinkle over the onion and herbs and dot with the butter and season.
Roll out the remaining pastry thinly and use to cover the pie, pressing the edges together well to seal.
Bake in the oven for 30 minutes then remove and make a slit in the centre, pour in the cream and return the pie to the oven for 15 minutes, then test with a knife, if the potatoes are not tender, cover the pie with foil, reduce the heat to 180C and bake for a further 10-15 minutes.
Serve hot.

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