Irish Potato Pie (Print Version)
# Ingredients:
→ Pastry
01 -
1 sheet frozen puff pastry, thawed
→ Main Ingredients
02 -
4 tablespoons butter
03 -
7 slices thick-cut bacon, chopped
04 -
5 medium potatoes (or 4 large), peeled and thinly sliced
05 -
1 onion, peeled and thinly sliced
06 -
1 tablespoon fresh dill
07 -
120ml heavy cream or half & half
→ Seasonings
08 -
Salt and pepper to taste
09 -
Fresh chives or scallions for garnish
# Instructions:
01 -
Preheat the oven to 175°C (350°F). Place the thawed puff pastry in a 20-23cm (8-9 inch) tart pan and crimp the edges. Remove excess dough and use it to reinforce the rim if needed for evenness. Refrigerate the crust until ready to fill.
02 -
Heat the butter and bacon in a large skillet over medium-high heat. Sauté until the bacon is crispy. Add the onions, then potatoes and dill. Season with 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Gently stir for 3-5 minutes to mix the ingredients and coat everything in bacon fat. The potatoes don't need to be fully cooked at this stage.
03 -
Spoon the potato mixture into the prepared crust and drizzle with heavy cream. Bake on the lower rack for 35-45 minutes, until the potatoes are fork-tender and the crust is golden brown.
04 -
Allow the pie to rest for 10 minutes before serving. Sprinkle with chopped chives or scallions and slice to serve.
# Notes:
01 -
This savory pie makes an excellent brunch or dinner option served with a side salad.
02 -
The pie can be made ahead and reheated in a 150°C (300°F) oven for 15-20 minutes.