French Potato And Lardon Pie

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   ["Pre-heat the oven to 190c

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   Peel the potatoes, we used new potatoes, then with the

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   peeler or a mandalin, slice them all very thin.", "Rince and pat the potaoes dry.

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   In a metal quiche dish (30cm) line with 1 roll of puff

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   pastry", "Layer the potatoes, season as you go & add a couple of

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   layers of the bacon. For vegetarians, remove bacon from the

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   recipe.", "Top the pie with the second roll of puff pastry, make 4

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   holes in the top, crimp the edges and glaze with the beaten

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   egg.", "Bake at 190c for 30mins, then turn down to 160c and

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    baked for a further 30mins.", "In a saucepan, let the cream garlic & herbs infuse over

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    a low heat until bubbling, then remove from the heat & take

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    out the garlic", "Take out the pie & let cool for 10mins, then carefully

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    slice the top of the pie off and pour in your cream

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    infusion. Put the top back on. Let it cool"]

* Per serving · 4 servings · Values may vary.

No additional tips available.