potato and cream pate

Name: Potato and Cream Pate
Prep time: 25 min
Cook time: 50 min
Yield: 6
Cuisine: French
Ingredients: 3 cup(s) unbleached white flour; 1/2 cup(s) olive oil; 6 tablespoon(s) water; 1/2 teaspoon(s) salt; 2 pound(s) potatoes, peeled and cut in thin slices; 1 large onion, minced; 1/4 cup(s) chives, finely chopped; 1/2 cup(s) parsley, finely chopped; 1/2 cup(s) chervil, finley chopped; 1/4 teaspoon(s) freshly ground nutmeg; - freshly ground pepper to taste; - pinch of fleur de sel; 1 cup(s) plus 2 tablespoons heavy cream; 1 - egg yolk

14 Pinches

Wallace Hale

sikeston, MO

Updated on Mar 15, 2014

this is a authentic french recipe!

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prep time 25 Min

cook time 50 Min

method Bake

yield 6 serving(s)

Ingredients

3 cups unbleached white flour
1/2 cup olive oil
6 tablespoons water
1/2 teaspoon salt
2 pounds potatoes, peeled and cut in thin slices
1 large onion, minced
1/4 cup chives, finely chopped
1/2 cup parsley, finely chopped
1/2 cup chervil, finley chopped
1/4 teaspoon freshly ground nutmeg
- freshly ground pepper to taste
- pinch of fleur de sel
1 cup plus 2 tablespoons heavy cream
1 - egg yolk

How To Make potato and cream pate

Step 1

preheat oven to 350f. In a bowl, with your fingers, mix flour, oil, water, and salt until it forms homogeneous dough. Do not over mix. Divide dough into two equal balls, on a floured surface, roll out the first ball and place it in a ten inch pie plate, letting extra dough hang over sides. In a bowl , mix potatoes with onions, herbs, nutmeg, pepper, and salt. place potato slices in a cicular layer in the piecrust, making sure to have more slices in the middle.

Step 2

roll out the second ball of dough and place it over the potatoe Crimp the two crusts together to seal the pie. With a knife, cut out a cross in the middle and fold back to create a chimney. Lightly beat the eggyolk with 2 tablespoons water. brush the top of the pie with the egg wash. Bake 45 to 50 minutes.
Step 3

remove from oven. cut out a circle in the middle of the crust and pour cream inside, poking with a knife and tilting the pie to distribute the cream as best you can, replace the circle. serve hot warm or cold
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