Potato Pie Recipe
1 lb + 9oz potatoes, peeled and sliced thinly
2 scallions, chopped finely
1 red onion, chopped finely
2/3 cup heavy cream
2 eggs, beaten
Salt and pepper
For the Pie dough: See steps and instructions on how to do it here: Easy Pie Crust
2 ½ cups flour
1 cup (2 sticks) unsalted butter
1 teaspoon salt
1 teaspoon granulated sugar
3-6 tablespoons ice water
1. Lightly grease a baking sheet. Bring a saucepan of water to boil, then add the sliced potatoes and bring back to a boil, simmer for a few minutes. Drain the potatoes slices and leave to cool. Dry off any excess moisture with paper towels.
2. In a bowl, mix together the spring scallions, red onion, and the cooled potato slices. Stir in 2 tbsp and cream and plenty of seasoning.
3. Divide the pastry in half and roll out one piece to a 11.5 inch round. Roll the remaining pastry to a 10 inch round and cut a steam vent in the middle of the pastry.
4. Place the larger circle on to the baking sheet and fill with the potato mixture, leaving a 1/2 inch border. Brush this border with a little of the beaten egg.
5. Top with the other pastry disk, seal well, and crimp the edges of the pastry. Brush with the beaten egg and bake in a preheated oven, 400˚F for 30 minutes.
6. After 30 minutes of baking, mix the remaining beaten egg with the rest of the cream and pour into the pie through the steam vent. Return to the oven for 15 minutes, then leave to cool for 30 minutes. Serve warm or cold.
Note: You can use 1 pound ready -made puff pastry for this recipe if you want to skip preparing your own crust. The filling can be prepared up to four hours in advance.
I used the top of an olive oil bottle to make the steam vent.
After 30 minutes of baking, pour the mixture of egg and cream into the pie through the steam vent, and bake for 15 more minutes.