POTATO
PIE
4-6 servings
1 pound waxy potatoes ( such as red, yukon gold or new potatoes) peeled
& sliced thin
2 cloves garlic
2 Tbsp minced fresh parsley
salt & fresh ground pepper to
taste
3/4 pound puff pastry
1 large egg, lightly beaten
1/2 cup heavy cream
Heat oven to 400 ºF.
In a bowl, combine potato slices, garlic, parsley, salt & pepper to
taste.
On a lightly floured surface, roll half of the dough into a circle 1/8
inch thick and fit into an 8" pie plate or quiche pan.
Add potatoes, arranging in layers, and trim the edge of the dough.
Brush edge of dough with the egg and fit the remaining half of the
dough over the filling, sealing and trimming the edge.
Brush top of the pie with some more of the egg and with the point of a
sharp knife scorre a crisscross pattern in the dough.
Make a smal incision in the centre of the dough and insert a roll of
foil to act as a vent.
Bake pie at 400 ºF for 40-45 minutes, or until
golden brown.
In a small bowl, beat together the remaining egg with the cream.
Remove the pie from the oven and carefully pour the cream mixture into
the vent.
Bake an additional 8 minutes.
Serve immediately, cut into wedges.
Ths recipe is from www.hortns.com
Use Nova Scotia fruit
and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or
a
previous Recipe of the Week, look under individual vegetables in the
"What
We Grow" section of the Consumer Page. BACK
TO CONSUMER PAGE