Makes a lovely lunch with a tossed green salad. Serves 6 to 8.
12 oz of bacon, cooked and sliced
2 small onions sliced very thin (about 1 cup)
1/2 cup of parsley, chopped
2 lb of russet potatoes
salt and pepper
1 egg yolk & 1 Tbsp of water
1/2 cup of heavy cream
- Cut the pastry in two with one piece slightly bigger than the other. Roll the bigger piece to a 12 x 14″ rectangle. Refrigerate. Roll the other piece to a 10 x 12 rectangle. Refrigerate.
- Peel the potatoes just before baking. Cut into thin slices to get about 4 cups. Do not wash the potatoes after slicing.
- In a large mixing bowl, toss together the potatoes, the onions, the bacon, the parsley, salt and pepper. Add 1/4 cup of the cream.
- On a large baking sheet, set the large rectangle of pastry and fill it with the mixture, leaving 1″ border. Cover with the small rectangle. Fold up the edges of the bottom piece of pastry over the top piece.
- Preheat oven 400°F
- Brush the pastry with an egg glaze (egg yolk & water)
- Draw decorative lines with a fork on top of the pastry and tighten the edges. Cut deeper holes at regular intervals to let the steam escape.
- Bake for 45 minutes. Check with a knife to make sure the potatoes are tender. Sometime during the baking, dribble the rest of the cream into the pie through the small holes.
- Serve warm.