Potato and parsley pie with yellow peppers or bacon


Ingredients 15
Servings 8
Time

Ingredients

  • PASTRY
  • 280
    g
    cake or all purpose flour
  • 3
    ml
    salt
  • 5
    ml
    icing sugar
  • 170
    g
    cold, unsalted butter, cut up
  • 1
    large egg yolk
  • 60
    ml
    iced water
  • FILLING
  • 1
    each, red and yellow sweet pepper, roasted
  • 1
    kg
    potatoes, peeled and thinly sliced
  • 5
    ml
    salt
  • 2
    ml
    milled black pepper
  • 125
    ml
    coarsely chopped parsley
  • 1
    cloves garlic, crushed
  • 125
    ml
    thick cream
 

Method

 
PASTRY: Mix dry ingredients in a bowl. Using your fingertips or a pastry blender, rub butter into flour mixture until it resembles coarse crumbs. Add egg yolk and water and mix until just clumping together (or do all this in a food processor). Press into a ball. Roll out two thirds of pastry and line a 27 cm diameter flan or quiche pan, or a deep 25 cm diameter springform pan, making sure there's a bit of an overhang. Roll last third out to fit diameter of top of pan and refrigerate, covered, until needed, or place pan in freezer for 10 minutes or so to firm up. FILLING: Cut peppers into strips. Toss potato slices in a large bowl with salt, pepper and parsley. Arrange slightly more than half the potato in pastry-lined pan, arrange peppers or bacon strips over this and finish with remaining potato. Stir crushed garlic into cream and pour over potatoes. Turn overhanging pastry in over filling, wet edge and place pastry lid on top. Make a hole in centre and press down well, especially around edges. Brush with beaten egg, mark with a fork and bake at 200 ºC for 20 minutes, then at 180 ºC for 1 hour. Insert a knife in centre to check if it is tender, bake a few minutes longer if necessary. Leave to cool and set for 10 minutes before turning out on a rack. Eat hot, warm or cold. TOTAL KILOJOULE COUNT: 17 210 kJ (4 115 Cal). A portion: 1 910 kJ (455 Cal).
 

Read more on: starch  |  bake  |  roast
 

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