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Jeanne Strang

L’étouffe Chrétien

Sausagemeat and potato pasty

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000Goose Fat & Garlic: Country Recipes from South-West France
Goose Fat & Garlic

By Jeanne Strang

Published 1991

  • About

Ingredients

Method

Line a greased 20 cm (8 in) pie dish with half the pastry and fill the bottom with the peeled potatoes, cut into rounds. Season them and sprinkle over the garlic and parsley. Cover with a layer of sausagem

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