Limoges-style potato pie recipe
Fill a puff pastry pie with thinly sliced new potatoes, garlic, herbs and cream for a rich and creamy French-style dish. We call it: the potato pie!
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Ingredients
- 2 x 375g packets ready-rolled puff pastry
- Butter for greasing
- 85ml double cream
- 85ml single cream
- 750g waxy new potatoes, such as charlotte, scraped clean or peeled
- 75g (2 large) shallots, finely chopped
- 3 garlic cloves, very finely chopped
- ½ tsp freshly grated nutmeg
- 1 tsp salt
- 3 medium free-range egg yolks
- 1 tbsp mixed chopped fresh parsley, chives and tarragon
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