Pâté de pommes de terre limousin

Name: Pâté de pommes de terre limousin
Total time: 90 min
Yield: Serves 6
Cuisine: Limousin
Ingredients: 2 sheets of all-butter puff pastry (230 g / 8 oz each); 800 g (1¾ lb) waxy potatoes; 200 ml (¾ cup) thick crème fraîche; 2 cloves pink garlic, chopped; 1 bunch of flat-leaf parsley, chopped; 1 whole egg, beaten, for the glaze; 1 pinch of fleur de sel; 1 pinch of freshly ground pepper

Limousin potato pie in puff pastry

⏱ 90 minServes 6Medium480 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

2sheets of all-butter puff pastry230 g (8 oz) each
800 g (28 oz)waxy potatoes
200 ml (¾ cup)thick crème fraîche
2 clovespink garlic, chopped
1bunch of flat-leaf parsley, chopped
1whole egg, beatenfor glazing
1 pinchfleur de sel (flaky sea salt)
1 pinchfreshly ground pepper

2 sheets of all-butter puff pastry 230 g (8 oz) each
800 g (28 oz) waxy potatoes
200 ml (¾ cup) thick crème fraîche
2 cloves pink garlic, chopped
1 bunch of flat-leaf parsley, chopped
1 whole egg, beaten for glazing
1 pinch fleur de sel (flaky sea salt)
1 pinch freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 deep pie pan (28 cm / 11 in)

1 mandoline (25 cm / 10 in blade) or a sharp knife

1 pastry brush (4 cm / 1½ in wide)

Oven

03 — Method

Peel the potatoes and slice them very thin, 2 mm (1/16 in), on a mandoline, then toss them with the garlic, parsley, fleur de sel and freshly ground pepper.
Preheat the oven to 180 °C (350 °F) and line the pan with the first sheet of puff pastry, leaving 2 cm (¾ in) hanging over all around for sealing.
Layer in the seasoned potatoes evenly, packing them down, then cover with the second sheet and pinch the edges firmly to seal.
Cut a 3 cm (1 in) vent in the center of the lid to let steam escape, then brush the whole top with beaten egg.
Bake for 1 hour at 180 °C (350 °F) until the crust is deep golden. Check the potatoes with a knife through the vent: it should slide in easily.
As soon as it comes out of the oven, pour the warmed crème fraîche through the vent and let it seep between the layers. Wait 10 minutes before serving generous slices.