Pies are frequently seen as the star of a meal, but this new potato pie is a delightful accompaniment to numberous meals. Tender new potatoes are baked beneath a rich buttery crust with a creamy sauce flavoured with parsley.
Not only does the crisp and golden pastry lid keep in all the flavours, it allows the potatoes to finish cooking without fear of them falling to pieces.
Simple and delicious with a gratin of leeks, sprinkled with cheese, or fresh, farmhouse ham and salad.
New Potato Pie
500g new potatoes, scrubbed
2tbs plain flour
1/4tsp ground white pepper
3-4tbs chopped, fresh parsley
80ml double cream or creme fraiche
1 sheet puff pastry
beaten egg to glaze
- Preheat the oven to 200°C/180°C fan/gas 5.
- Bring a pan of water to the boil.
- Boil the potatoes for 5 minutes, then drain.
- When cool enough to handle, cut the potatoes into slices, 2cm thick.
- Mix the flour, salt and pepper, sprinkle over the potatoes.
- Add the parsley and toss to coat.
- Put potatoes into an oven-proof dish and pour over the cream.
- Cut some strips of pastry and line the edge of the dish.
- Dampen the pastry rim and cover with the sheet of pastry, pressing the edges down firmly.
- Brush wih beaten egg and cut a vent in the middle to let out steam.
- Bake for 20-30 minutes, depending on the size and shape of your dish until the pastry is crisp and brown and the potatoes cooked through.