Bourbonnais Pie

Name: Bourbonnais Pie
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 35 min
Yield: Serves 4
Cuisine: France
Ingredients: 1½ teaspoons salt; 200 g (6½ oz) plain flour; 120 g (4 oz) bacon, cut into small cubes; 200 g (6½ oz) potatoes, scrubbed; 1 egg, lightly beaten; 100 g (3¼ oz) unsalted butter, chopped; 90 g (3 oz) grated Swiss cheese or Cheddar; 90 g (3 oz) grated Swiss cheese or Cheddar; 3 egg yolks; 100 ml (3¼ fl oz) thick (double) cream

Preparation info

Serves
4

Difficulty
Medium
Ready in
3 hr

Appears in

Potatoes

By Le Cordon Bleu

Published 1999

About

The inhabitants of the French province of Bourbonnais are renowned as hearty eaters, especially fond of vegetable dishes and thick vegetable soups. This pie is a superb ambassador for the region’s cuisine.

Ingredients

Shortcrust pastry

200 g (6½ oz) plain flour
1½ teaspoons salt

Europe
France
Pie
Mediterranean

Method

To make the shortcrust pastry, sift the flour and salt into a bowl. Using your fingertips, rub in the butter until the flour is evenly coloured and sandy in texture. Make a well in the centre, then add the beaten egg and a tablespoon of water. Mix well, shape the dough into a ball, wrap in plastic wrap and rest in the refrigerator for 30 minutes.