Potato Pie with Gorgonzola Cheese
Serving: 6
Ingredients
- 125 ml (½ cup) thick cream
- 2 garlic cloves, crushed
- 45 ml (3 tbsp) butter
- 1 g puff pastry, halved
- 500 g potatoes, peeled, boiled and thickly sliced
- Salt and freshly ground black pepper, to taste
- 100 g gorgonzola cheese
- 10 ml (2 tsp) fresh thyme leaves only
- 1 large egg, lightly beaten for glazing
Directions
- Preheat the oven to 200°C.
- Put the cream in a saucepan together with the garlic and bring to the boil.
- Remove from the heat and rest for a few minutes. Butter one baking sheet.
- Roll out thinly one half of the pasty and lay it on the baking sheet. Make a circle on it of about 20cm in diameter, cover the round with half of the potatoes arranging them in slightly overlapping layer within the circle and season.
- Sprinkle with 50g of the cheese, thyme and adding a little butter.
- Repeat the layer then brush the pastry edges with the egg.
- Roll out the other sheet of the pastry and cover the filling. Crimp down the edges with your fingers and then trim to around.
- Brush all over with the egg and using a fork to decorate the edges.
- Make a hole in the centre of the pie and using a small funnel; slowly pour the cream and garlic into the pie. Bake until golden for about 20 minutes.
- Reduce the heat to 180°C. Continue to bake until crisp and puffed for a further 20 minutes.
- Cover the pie with foil if you find that the pie is browning too quickly. Cut into wedges and serve.