Make the pastry with the flour and butter, adding a little cold water if necessary for binding the dough together. Chill in the fridge in a polythene bag for a half-hour.
Line the bottom and sides of a deep ovenproof dish with the pastry, reserving enough to cover the top.
Put the sliced potatoes into the dish, seasoning the layers and then push the peeled but uncut onions down among the potatoes.
Cover with the pastry lid and make sure that the pie is quite sealed. Paint with the beaten egg yolk and cook at
Remove from the oven and, with a sharp knife, remove the circle of pastry on top. Pour in the warmed cream and put back the pastry lid before serving.
Juice extracted from raw potatoes has been used for centuries to nourish, heal and protect the skin. It has also been used as a cure for eczema.
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