French potato and lardon pie

Directions

1. 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.
2. Rince and pat the potaoes dry. In a metal quiche dish (30cm) line with 1 roll of puff pastry
3. Layer the potatoes, season as you go & add a couple of layers of the bacon. For vegetarians, remove bacon from the recipe.
4. 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.
5. Bake at 190c for 30mins, then turn down to 160c and baked for a further 30mins.
6. In a saucepan, let the cream garlic & herbs infuse over a low heat until bubbling, then remove from the heat & take out the garlic
7. 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