Potato pie


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      1 hr 5

Appears in

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy's Food

By Lucy Cufflin

Published 2013

  • About

This ‘pie’ was something I came across in the South of France in a butcher’s shop. It was sold alongside his quiches and tarts and I ate it cold for a picnic. I now serve it as a side dish – its real beauty is that it can be prepared in advance and simply popped into the oven while you are doing something else. Add cheese or bacon pieces to this recipe and you have a great supper dish.


  • 4 large potatoes, sliced
  • 2 tablespoons crème fraîche
  • 2 tablespoons onion only base
  • 1 clove garlic, finely chopped
  • 2 sheets ready rolled puff pastry
  • 1 egg, beaten


  1. Follow the recipe to make the onion base.
  2. Put the sliced potatoes into a saucepan of cold, salted water and bring to the boil. Boil for 2 minutes, drain the potatoes and allow to cool.
  3. Mix the cooled potatoes with the onion base, garlic and crème fraîche and season well with salt and pepper.
  4. Lay one sheet of pastry onto a baking sheet (no need to grease or line it). Layer on the creamy potato mix, leaving a border of 2cm all the way round. Brush the edge with beaten egg to form a seal.
  5. Lay the other sheet on top, pressing the edges together. Brush the top edge with more egg and fold the edges over the egg wash so that you have a double seal – you want to keep all the juices inside the pastry. Brush the egg all over the top. This can be done one day ahead and stored in the fridge.
  6. Bake uncovered for 45 minutes or until the pastry is deep golden brown. Add an extra 10 minutes cooking time if cooking straight from fridge.