Wild Garlic Potato Pie
I like to use rooster potatoes as they are grown locally, but a good alternative would be Maris Piper or Yukon gold, great all-rounders with a fluffy, creamy texture when cooked. You could add some Cheddar for an even richer pie. You can add leftover chicken, bacon or add ham if you want to bulk it up. No wild garlic available, use 3 garlic bulbs and some chopped spring onion or leeks!
- 2 onions sliced
- 800 g potatoes sliced
- 250 ml cream
- 1 bunch of wild garlic chopped
- 300 g ready-made puff pastry
- egg wash made with 1 egg yolk beaten with 1 tsp milk
- salt and black pepper
- Preheat the oven to 180°C.
- In a saucepan, drizzle some oil and sauté the onion for 2 minutes. Add the potatoes and some salt and pepper and pour in the cream. Bring to the boil and simmer for 5 minutes until the potato have softened slightly. Remove from the heat, add the wild garlic and check the seasoning.
- On a lightly floured work surface, roll out the pastry and cut out a circle to fit wider than the top of your pie dish. using a sharp knife, lightly score the pastry in a lattice pattern, ensuring you don’t cut right through it.
- Pour the potato mixture into your pie dish. Brush egg wash around the edges of the dish, then cover with the pastry. Press to secure it, then brush with more egg wash.
- Bake for about 15-20 minutes until the pastry is light and golden.
- Enjoy while warm.