Recipe

Savory Potato Pie Recipe

	Ttaaccoo / All my dishes 1 year, 1 month ago Found this in the Times-Picayune (New Orleans paper) in 2001. . A featured Sylvie Escande shared this recipe, and Paulette Rittenberg wrote the article. Ms. Escande had visited south central France the previous autumn, and bought a wedge of pate de... More Prep:1m Cook:2m Servings:5	Ttaaccoo
	comfort food

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Ingredients

Double Crust:

4 cups flour

1 Table. baking soda

1 cup chilled unsalted butter, quartered lengthwise and diced small

2 egg yolks, divided use

1 cup ice water

1 Table. salt (for crust) plus to taste (for filling)

Filling:

3 med. baking potatoes (2 1/2 lbs), peeled, quartered lengthwise and sliced crosswise in very thin slices

2 French shallots, chopped fine

2 cloves garlic, chopped fine

10 branches flat leaved parsley, branches and leaves chopped fine

Fresh ground black pepper, to taste, salt to taste

3 Tablespoons creme fraiche or sour cream (not low -fat, not no-fat)

Directions

Place flour in large mixing bowl and make a well in middle. In well put baking soda, butter and one egg yolk. Work butter lightly and quickly into other ingred. with fingertips until grains are pea size. Gradually add water and one tablespoon salt alternately, lightly working them in. Form dough into a ball and wrap in saran. Refrigerate at least 2 hours, or overnight.

When ready to assemble and cook the pie, preheat oven to 325 degrees F . Roll out 2/3 of dough into a 1/4 inch thick circle, the diameter willl be 13 to 14 inches. Line bottom and most of the way up the sides of a 9 inch springform pan with circle. Roll out remaining dough into an 11 inch circle for top crust.

Filling:

With large mixinf bowl, thoroughly combine potatoes, shallots, garlic, parsley and a generous amount of salt and pepper. Pour mixture into prepared pie shell and cover with other circle of dough; press edges together to seal and then flute. (The top of the sealed pie will reach about an inch short of top of pan.) Cut away a 1 1/2 inch diameter circle of dough from center of pie, and insert a metal vent (or chimney fashioned from parchment paper) in hole. Paint top of pie with one egg yolk.

Bake until pie is dark golden and potatoes are tender, about 2 hours; check for doneness through vent with a knife blade. Remove from oven and remove metal vent. Promptly spoon creme fraiche in hole in crust. Serve warm.

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Comments

cookingforfun 1 year, 1 month ago said:
Good one 5 from me :)

krumkake 12 months ago said:
In my opinion, the potatoes in Europe have the best, freshest, lightest flavor of any - this recipe sounds incredible...will have to give it a try - delicious sounding!

pieplate 7 months, 3 weeks ago said:
I cannot believe that the recipe robot thinks we have only medium taste compatibility--5 after 5 after 5.

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