Name: Potato, onion and herb pie
Cook time: 130 min
Total time: 130 min
Yield: 6
Ingredients: 3 potatoes (600g), peeled; 50 gram butter; 1/4 cup (60ml) olive oil; 1 brown onion (150g), sliced thinly; 2 tablespoon finely chopped fresh parsley; 2 teaspoon finely chopped fresh thyme; 1/2 cup (125ml) milk; 1/2 cup (125ml) cream; 2 eggs, beaten lightly, separately; 1 (sheet) ready-rolled puff pastry pastry; 1 cup (150g) plain flour; 90 gram butter, chilled; 1 egg yolk; 1 tablespoon lemon juice, approximately

Ingredients

3 potatoes (600g), peeled

50 gram butter

1/4 cup (60ml) olive oil

1 brown onion (150g), sliced thinly

2 tablespoon finely chopped fresh parsley

2 teaspoon finely chopped fresh thyme

1/2 cup (125ml) milk

1/2 cup (125ml) cream

2 eggs, beaten lightly, separately

1 (sheet) ready-rolled puff pastry pastry

1 cup (150g) plain flour

90 gram butter, chilled

1 egg yolk

1 tablespoon lemon juice, approximately

Method

1.Cut potatoes into 5mm slices.

2.Heat butter and oil in large saucepan; cook potato, in batches, until browned lightly and tender. Drain on absorbent paper; cool.

3.Cook onion in pan, stirring, until soft. Drain on absorbent paper; cool.

4.Layer potato, onion and herbs in pastry case; top with combined milk, cream and one egg. Brush edge of pastry case with a little of the remaining egg; top pie with puff pastry. Trim edges; press edges gently to seal. Brush pastry with remaining egg; prick pastry with fork.

5.Bake, uncovered, in moderately hot oven 15 minutes. Reduce heat to moderate; bake further 40 minutes or until pastry is puffed and browned. Stand pie 10 minutes before serving.

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