Recipe | Vege
Rich Potato Pie

From Marshall Cavendish. The Vegetarian Touch. Author.

1 kg waxy potatoes

  • Cook for 5 minutes in large pan of boiling salted water.

  • Drain well.

  • Cool until comfortable to handle.

  • Cut into slices

3 1/3 cups Flour

1 ½ teaspoons salt

  • Sift into bowl

200 g butter

  • Rub into flour until mixture resembles breadcrumbs.

1 egg

1 egg white (the yolk is used below)

4 tablespoons water

  • Whisk lightly

  • Add to dry ingredients.

  • Mix with knife until dough leaves the sides.

  • Wrap in cling film and refrigerate for 30 minutes

  • Roll out slight more than ½ the pastry and line a greased 23 cm deep flan tin.

  • Arrange 1/3 of the potato slices in pastry case.

Salt

Black pepper

4 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chervil or 2 teaspoons dried chervil

175 g finely chopped shallots

  • Mix

  • Sprinkle ½ over the potato

  • Cover with another 1/3 of potatoes

  • Sprinkle other ½ of herbs etc

  • Cover with remaining potatoes.

1 egg yolk

1 tablespoon water

  • Brush the pastry edges with yolk mixture.

  • Roll out the remaining pastry for a lid.

  • Trim and seal edges.

  • Brush lid with yolk mixture.

  • Make 4 small steam vents.

  • Bake at 200 C for 25 minutes, then at 180 C for 20 minutes.

150 ml double cream, lightly whipped

  • Open steam vents to take a small funnel.

  • Pour ¼ of cream into each steam vent.

  • Bake for a further 10 minutes.

  • Serve at once.