Monday, February 11, 2013

Potato Cream Pie

Potato Cream Pie
My own original recipe.
Prep Time: 20 minutes / Cook Time 40 minutes


10 pieces small potatoes - boil half cook
1 1/2 cups heavy cream
2 stems fresh oregano - trim
Black pepper and salt
1 egg yolk to brush
Small baking plate or pan

For the pastry Skin:

2 cups all purpose flour
1 egg
4 tbsp butter
1/4 cup water or as needed
Some salt


Mix all the ingredients for the pastry skin and knead until they're smooth, then let it sit with the cover on for about an hour.  Knead the dough and roll to become two parts, one as big as your plate or baking pan size (must cover all the way around to the top) and the other one for cover.  Then place one dough onto a baking plate and poke the surface of the dough with a fork and bake until golden over 350 degrees.  Save the other one and wrap with plastic wrap.

Slice the cooked potatoes in half inch thickness and sprinkle them with oregano, black pepper and some salt, then arrange them onto the baked pastry skin until it fills up to the top.  Pour the heavy cream into it, then cover with the rolled dough (you had saved earlier) until it's completely cover.  Brush with egg yolk and bake over 350 degrees until golden brown.  Cut and serve.


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