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Fresh Living Network
Potato Pie

Potato Pie

Serve with a Sunday braai, springbok fillet or by itself with a salad. So lekker!
4
RECIPE TYPE:Light meals
 
Method
  • First up, pour the milk into a pot and once boiling, add the sliced potatoes and a pinch of both nutmeg and cayenne pepper and the garlic. Season with salt and pepper to taste, bring it down to a simmer, and stir continuously until the mixture thickens and the potatoes are cooked, but not mushy. (A word of warning: if the potato slices are too thick, they won’t cook in the milk).
     
  • Pop the potatoes into a baking dish – Bertus used a deep enamel plate, but you can use any round baking dish you can get your hands on. If you’re baking it in the oven feel free to use a glass dish, but if you’re fire baking it, use a non-stick baking tin. Pour the cream over the potatoes, followed by a handful of grated Parmesan – enough to cover the dish – and a generous dollop of crème fraiche. Put the baking dish with the potatoes in it to the side to cool while you whisk together a splash of cream, one egg and a pinch of sugar.
     
  • Take the puff pastry and place it on top of the floured surface. Using a rolling pin (or empty wine bottle) roll out the pastry and brush the top with the egg and cream mixture.  Carefully lift the pastry and place it over the potato bake, brushed side at the bottom.
     
  • Cut off any excess dough hanging over the side of the baking tin, then secure the dough over the potato bake by pressing it down with your hands at both the top and the bottom. The idea is to seal the pie completely so that no air will escape and the pastry will puff up. If you’re feeling creative, you can take the pastry off-cuts and make leaves, roses, shapes or your girlfriend’s (boyfriend’s) name. If you have two left hands (or no thumbs), don’t worry…a couple of leaves won’t change the taste of the dish, but it does look mighty impressive if you do get it right.
     
  • The last step is to brush the top of the pie with the remaining egg and cream mixture – the trick here is that because of the sugar the pie topping will caramelise and bake to a perfect golden brown.
     
  • If you’re baking the pie in the kitchen (sissy!), preheat the oven to 180 C and bake for about 30 – 45 minutes, or until golden brown. If you’re doing it on the fire, hang a flat bottom potjie over medium to hot coals, place the baking dish inside, pop the lid on and put a scattering of coals on top and bake until ready (golden brown). 
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