Anne Willan

Pâté de Pommes de Terre

Potato Feuilleté

Preparation info
  • Serves

    6–8

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

This is the richest version of potato pie, where the potatoes are baked inside rounds of puff pastry, then moistened with cream poured through a hole in the pastry. The pie can be served as a first course, or as an accompaniment to meats.

Ingredients

Puff Pastry

250 g unsalted butter

Method

Make the puff pastry* and chill for 1 hour or until firm.

Meanwhile, prepare the filling: peel the potatoes and cut in thin slices. Plunge them into boiling salted water and simmer for 5 minutes or until partly cooked but still firm. Rinse under cold running water and drain thoroughly. Season well with salt, pepper and nutmeg. Leave to cool completely.

Lightly sprinkle a baking