16 oz puff pastry, or
enough for a double-crust, 10-inch; pie.
1 black pepper; freshly
1 1/2 lb new potatoes; scraped
1 medium sized onion; finely
4 garlic cloves; finely chop'd
1 3/4 oz butter; cut into pieces
1/2 cup single cream
1/2 cup double cream
1 finely chopped parsley,
1 _chives, chervil
Roll out slightly over half of the pastry, and line a 10-inch flan tin with a removable base. Using either the cucumber blade or a grater, or a mandolin, slice the potatoes paper thin into a bowl of cold water to prevent discoloration. Blanch the potatoes for 2 minutes in boiling salted water. Drain in a colander. Preheat the oven to 230C/450F/gas mark 8. Put a layer of potatoes into the pastry case, sprinkle them with the onion, garlic and seasoning. Repeat until all the potatoes have been used up. Dot the butter over the top. Mix the creams together and pour half over the potatoes. Roll out the remaining pastry and cover the pie. Make a hole in the centre and score the pastry lightly with a modest decoration, being careful to press the edges of the pastry together to seal the pie. Beat the egg into the remaining cream. Use a little of this mixture to brush over the top of the pastry. Place the pie in the oven and bake for 30 minutes. Protect the top with a piece of buttered paper or foil, if the pastry browns too quickly. Meanwhile, add the chopped herbs to the remaining cream mixture. When the pie is baked, pour the cream mixture into the centre hole using a kitchen funnel. Do this with caution as there may not be enough room for all the mixture. Return the pie to the oven for 5 minutes, then serve immediately.
French name: Gateau Limousin de pommes de terre. This delicious potatoe pie of Limoges is shared by the Bourbonnais district.
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