![]() Remove from the heat and stir in the remaining egg yolks, the chopped parsley and a pinch of salt. Gently warm the remaining cream in a small pan. Cover the pie with a loose sheet of foil if the pastry browns too quickly. Bake in the centre of the oven for 20 to 25 minutes until puffed and golden, then reduce the heat to 180☌. Brush the top of the pie with the remaining egg wash and then, using a sharp knife, score the pastry lightly into portioned sections and score a 2.5cm wide circle in the centre to create a small lid. Pinch the edges between thumb and forefinger. Lay the second pastry disc over the top, pressing the edges together firmly and gently pressing trapped air from the filling. Beat one of the egg yolks with a little bit of water and brush the edge of the disc. Place the smaller pastry disc on a baking sheet and arrange overlapping potato slices in layers, alternating with the bacon and mushroom mixture, but leaving 2cm around the edge. Add the shallots, garlic, nutmeg and salt to the potatoes and mix gently. Mix the creams together and pour half the mixture over the potatoes. Pat the slices dry with kitchen towel and place in a large mixing bowl. Add the potato slices and boil for 3 minutes or until just tender. Bring a large pan of salted water to the boil. Drain the porcini mushrooms (keep the soaking liquid), add them and the fresh mushrooms to the pan, and fry until tender. Place each on a baking sheet and refrigerate.įry the bacon in a little oil until crispy. ![]() Cut out a 20cm disc from the one sheet and a 23cm disc from the other. Place the puff pastry sheets on a lightly floured surface.
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