L’étouffe Chrétien

Name: L’étouffe Chrétien (Sausagemeat and potato pasty)
Yield: Serves 4
Cuisine: French
Ingredients: 1 egg, beaten; 350 g (¾ lb) pure pork sausagemeat; 1 tablespoon chopped parsley; salt, pepper; 1 clove garlic, chopped; 350 g (¾ lb) potatoes; 350 g (¾ lb) pâte brisée

Sausagemeat and potato pasty

Preparation info

Serves
4

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

Ingredients

350 g (¾ lb) pâte brisée
350 g (

Europe
France
Main course
Mediterranean
Pie

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