Bourbonnais potato pie
A puff pastry potato and herb pie filled with cream after baking.
Active time30 min
Cooking40 min
Total1 h 45 minResting : 30 min
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Ingredients
- 1 shallot
- 1 garlic clove
- 1 tbsp fresh flat-leaf parsley
- 600 g raw potatoes
- 300 ml full-fat crème fraîche
- 1 raw egg
- 460 g ready-rolled puff pastry in two sheets
- 1 pinch of ground black pepper
- 1 pinch of fine salt
Preparation
Wash and chop the parsley. Peel and thinly slice the potatoes, shallot and garlic. Mix with parsley, salt and pepper. Line a 26 cm tin with a pastry sheet on its paper and fill with the potatoes.
1 shallot1 garlic clove1 tbsp fresh flat-leaf parsley600 g raw potatoes460 g ready-rolled puff pastry in two sheets1 pinch of ground black pepper1 pinch of fine salt- peeler
- knife
- chopping board
- bowl
- pie tin
- baking paper
Moisten the edges with water, cover with the other sheet and seal. Cut a small steam vent in the centre. Separate and beat the egg yolk and brush over the pastry. Refrigerate the white for another use. Chill the pie for 30 minutes.
1 raw egg- knife
- bowl
- fork
- pastry brush
Heat the oven to 210 °C and bake the pie for 10 minutes.
- oven
Reduce the oven to 180 °C and bake for 30 minutes more. The pastry should be golden and the potatoes tender when tested through the vent.
- oven
- knife
Remove the tin using oven gloves. Carefully cut off the pastry lid. Pour the cream over the potatoes and replace the lid immediately. Serve hot.
300 ml full-fat crème fraîche- oven gloves
- knife
- spoon
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration