Potato and garlic pie
By: Tamasin Day-Lewis From: Tamasin's Weekends
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Potato and garlic pie
- Prep time:
- 50 mins
- Cook time:
- 1 hr
- Serves:
- 6
Puffed and golden, with garlic-scented cream bubbling under its lid, Tamasin Day Lewis's pie is a magnificent winter dish
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Ingredients
Method
1. Preheat the oven to 200°C/gas 6.2. On a lightly floured board, roll out two circles of puff pastry, one slightly larger than the other.
3. Grease a 24-25cm ovenproof frying pan or round gratin dish. Line with the larger pastry circle.
4. Mix the potatoes with the garlic, parsley and nutmeg. Add salt and pepper to taste.
5. Layer the potatoes in the pan. Cover with the pastry lid, trim the edges and seal firmly with a fork. Brush with the beaten egg.
6. Cut a small hole in the middle of the lid to allow the steam to escape.
7. Bake in the preheated oven for 50 minutes.
8. Whisk the egg yolks and cream together.
9. Remove the pie from the oven. Using a funnel, slowly pour in the eggy cream. If you prefer, you can delicately run the tip of a knife around the pastry, gently lever up the lid and then pour in the cream.
10. Return the pie to the oven for 10 minutes.
11. Cut into triangular wedges and serve hot from the pan.
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Latest Comment
I made this recipe and found that if you part boil to potatoes before and then thinly slice you can knock off half the cooking time and then add also add the cream in at the same time and cook.