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Home Dish Potato slab pie with salsa verde

Potato slab pie with salsa verde

Name: How to cook Potato slab pie with salsa verde - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serves
Cuisine: Us

Introduce

Chef :

Santy Coy

Potato slab pie with salsa verde

The rich and creamy pie is the perfect portable picnic food or dinner. It is quite generous, but rest assured that leftovers keep well in the fridge for up to 2 days. Just bring it back up to room temperature before eating, or heat in the oven if you prefer it warm.

Ingredient

Food ration :

8 serves

Cooking time :

1 hour 55 minutes

640 g

ready rolled all butter puff pastry rectangles (2 packs)

200 g

Gruyere cheese, grated

200 g

Greek feta, crumbled

75 g

pitted green olives, cut it half

spring onion (100 g), finely sliced

30 g

parsley, finely chopped

15 g

mint leaves, finely chopped

large potatoes, peeled, washed and very thinly sliced on a mandolin (540 g)

large eggs plus 1 large yolk

200 ml

double cream

100 g

creme fraiche

1 1/2 tbsp

sesame seeds

10 g

picked mint leaves

10 g

picked parsley leaves

15 g

picked basil leaves

40 g

pitted green olives, roughly torn in half

garlic cloves, peeled and roughly chopped

15 g

anchovies packed in olive oil, drained

2 tbsp

apple cider vinegar

m ml olive oil, plus extra for greasing

Cooking instructions

* Step 1

Preheat the oven to 180ºC fan and place a large baking tray inside to heat up.

* Step 2

Grease a 32cm x 22 cm x 3 cm Swiss roll tin. Line with a piece of baking paper large enough to cover the base and rise about 4 cm up and over the sides. (This will help you lift out the pie later).

* Step 3

Take one of the puff pastry sheets and roll it out to form a 38cm x 28cm rectangle. Transfer it to the prepared tin, making sure to push it inside the corners and up the sides. Refrigerate while you prepare the filling.

* Step 4

In a large bowl, combine both the cheeses, the olives, spring onions, herbs, potatoes, 3/4 tsp of salt and a generous grind of pepper.

* Step 5

* Step 6

Try to separate the potato slices as much as possible so they are all evenly distributed.

* Step 7

Transfer the potato mixture into the pastry lined tin, filling the corners and pressing down on the mixture so that it is tightly packed. It will seem like too much but it will cook down in the oven.

* Step 8

In a medium jug or bowl, whisk three of the eggs, the extra yolk, double cream and creme fraiche.

* Step 9

Pour this egg mixture evenly over the filling.

* Step 10

Unroll the second piece of puff pastry and lay it on top the potatoes, tucking it between the potatoes and the pastry sides.

* Step 11

Lightly whisk the remaining egg and brush this over the pastry. Then with a slight lifting and pulling motion, fold the pastry sides over the edges of the top layer and press down gently with a fork to seal.

* Step 12

Brush the pastry with egg wash.

* Step 13

Using a sharp knife, make six diagonal scores along the length of the top of the pie, each around 5cm long.

* Step 14

Sprinkle the pastry with sesame seeds.

* Step 15

Carefully, place the pie tin on top of the hot baking tray in the oven and bake for 30 minutes. Rotate the tin and bake for another 30 minutes until golden and cooked through. If the top of pie gets to dark too early, turn the heat down to 170ºC fan.

* Step 16

Remove from the oven and leave to cool in the tin and on a wire rack for about 1 hour.

* Step 17

Use the paper overhang to lift and slide the pie out of the tin. Set the tin aside and place the pie back on to the wire rack to cool completely, about 1 1/2 hours.