When I say potato pie many will instantly think of sweet potato pie. This pie that I will share today is made up of those white potatoes. Actual potato slices, coated in a cream sauce and wrapped in a pastry case is the pie I speak of today. Pre made puff pastry will stand in for the pastry shell. You could however, use shortcrust pastry or whatever crust you choose. This is a savory pie and thus the crust should be as well. Dill, lemon, olives and capers are added for flavoring. Use what you have on hand and prepare to your taste.
approx. 300g puff pastry (or use shortcrust)
approx 600g potatoes (about 3 medium-sized), preferably waxy
1 clove garlic, crushed
0.5 tsp dijon mustard
1 tblsp vinegary liquid from a jar of capers
0.25 tsp lemon zest
freshly ground black pepper
1 tblsp capers
2 tblsp sliced green olives, preferably brined
3 spring onions, finely sliced (optional)
1 tblsp chopped dill leaves
1 tblsp chopped flat leaf parsley
a little beaten egg for glazing (optional)
YOU’LL ALSO NEED:
An ovenproof pie dish – a 24cm round dish, about 3 cm deep, would do the trick
If you’re using pastry that has been frozen, make sure that it’s fully thawed out. If you’re making your own pastry, well off you go and make it.
Scrub the potatoes. Bring a pot of approx. 1.5l water to the boil, add 2 tsp salt and the potatoes. Bring back to the boil, then reduce the heat and simmer, covered, until just cooked through, about 25 to 40 minutes, depending on size. Drain, cover the pot with a tea-towel and set aside to cool.
Meanwhile, add the milk and cream to a small heavy saucepan and place over a medium heat. Warm the liquid just until it starts to form a few bubbles around the edges and remove from the heat.
Add the crushed garlic, mustard, caper liquid, lemon zest, a pinch of salt and a few twists of black pepper to the milk and cream, stir to mix and leave to cool.
When you’re ready to put the pie together, preheat the oven to 200C.
Peel the potatoes and cut into slices around 0.5cm thick.
Roll out slightly more than half of the pastry and use it to line your pie dish.
Add a layer of potato slices to the pie and scatter over the capers, olives, spring onions (if using), dill and parsley. Top with the remaining potato slices and pour over the milk and cream mixture – it should come almost up to the level of the second potato layer.
Brush the edge of the pastry with some beaten egg or milk or just dab with some of milk and cream mixture.
Roll out the remaining pastry and use to top the pie. Crimp together the edges, brush the top with beaten egg or milk if you like, and poke a few holes in the pastry lid using a fork or small knife.
Bake for about 30 minutes, until the pastry is nicely golden, and serve the potato pie sliced and warm, either on its own or with a green salad or perhaps a piece of fish.
You can add as much or as little to this as you like. Richard Olney’s potato tart is filled with potatoes, cream and little else. Simon Hopkinson’s version adds beaufort cheese, garlic and thyme to that base. You can also make this richer by replacing some or all of the milk with additional cream or lighten it by doing the opposite.
Pie for 4-6 takers