Potato Pie with Garlic and Parsley

• 450 g (1 lb) peeled waxy potatoes such as Desiree
• 2 cloves

Slice the potatoes very thinly into a bowl and mix with the garlic, parsley and some salt and freshly milled black pepper.

Roll out just over half the pastry and use to line a 20cm (8in) diameter tart or quiche tin. Layer the seasoned potato slices in the pastry case and cover with the rest of the pastry rolled to fit. Brush the top of the pie with beaten egg, then use a sharp-bladed kn