Recipe : Potato pastry from the Creuse
- 2 disc of puff pastry (24 cm diameters)
- 800G of potatoes
- 1 shallot
- 500G of creme fraiche
- 1 egg
- salt and papper
Place one disc of puff pastry on a baking tray. On the pastry place 1/2 the uncooked, thinly sliced potatoes. Add the chopped shallot and persley, salt and pepper, and a large serving spoon of creme fraiche. On the top of this, place the remaining potatoes and more salt and pepper. Cover with the other disc of pastry and bake in the oven at 160°C for about 30 minutes. As soon as the pastry turns a golden colour, cover with some aluminium foil. After 30 minutes the potatoes should be cooked. Take the pastry out of the oven and cut a small hole in the top of the pastry and insert the remaining creme fraiche. Replace the pastry circle and leave to stand 10 minutes befor serving.
Bon appétit !