Sunday, May 07, 2006

Potato and bacon pie

This receipt comes from the Auvergne region in the heart of France.
2 rolls of puff or short-crust pastry
5 potatoes
100 gr. of diced bacon
20 cl of liquid cream
Chopped flat parsley
Layout the pastry and prick with a fork. Layer the finely sliced potatoes with the diced bacon, and season with parsley, salt & pepper. Add the top layer of pastry, and press down the edges of the pie. Make a chimney in the middle, and pour the liquid cream inside. Brush with milk. Cook for around 45 min at thermostat 7, and serve with a salad.

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