Potato Pie

1. 1

   Roll 1 piece of puff pastry into an 11 inch disc. Place on a baking tray lined with parchment paper. Roll out remaining puff pastry into an 11 1/2 inch disc. Place on a sheet of parchment paper and lay on top of the first disc. Cover with plastic wrap and chill until firm.

2. 2

   Put potatoes in a large bowl. Mix with 3/4 tsp salt. Set aside for 15 mins then pour off accumulated liquid. Transfer potatoes to a clean tea towel and pat dry. Place in a large bowl.

3. 3

   Preheat oven to 400u00b0F. Combine shallots, garlic, butter and 1 tbsp water in a small saucepan. Cover and cook for 5 mins, until tender. Add thyme then pour over potatoes. Add parsley and creme fraiche and toss to combine. Pile onto smaller puff pastry round, keeping a 1 inch border around edges. Brush edges with egg yolk then drape larger round of puff pastry over top. Press edges together.

4. 4

   Trim edges then roll up to create a lip. Make a steam hole in the center of the pie lid then lightly score surface. Thin remaining egg yolk with a few drops of water then brush over pie. Bake for 25 mins, or until golden brown. Reduce heat to 325u00b0F and bake for 25-35 mins, until golden brown. Serve at room temperature.

No additional tips available.