Author Notes
Classically french using ingredients you'll find in your kitchen, a recipe my mother gave me. Serve warm with salad and a chilled glass of white. Perfect for relaxed evening with friends —Celine
Ingredients
-
2 packets
pre-made puff pastry
-
300 milliliters
single cream
-
2 pieces
garlic, peeled
-
1 teaspoon
mixed herbs
-
100 grams
smoked bacon lardons
-
500 grams
waxy potatoes
-
1 piece
egg beaten
-
1 pinch
salt & pepper
Directions
-
Pre-heat the oven to 190c
Peel the potatoes, we used new potatoes, then with the
peeler or a mandalin, slice them all very thin.
-
Rince and pat the potaoes dry.
In a metal quiche dish (30cm) line with 1 roll of puff
pastry
-
Layer the potatoes, season as you go & add a couple of
layers of the bacon. For vegetarians, remove bacon from the
recipe.
-
Top the pie with the second roll of puff pastry, make 4
holes in the top, crimp the edges and glaze with the beaten
egg.
-
Bake at 190c for 30mins, then turn down to 160c and
baked for a further 30mins.
-
In a saucepan, let the cream garlic & herbs infuse over
a low heat until bubbling, then remove from the heat & take
out the garlic
-
Take out the pie & let cool for 10mins, then carefully
slice the top of the pie off and pour in your cream
infusion. Put the top back on. Let it cool
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