salt and pepper
3/4 stick (6 Tbsp) 75 g butter
1 small glass white wine
1 kg (2 lb) potatoes, peeled
3 eggs, hard-boiled
pinch of nutmeg
300 g (12 oz) shortcrust pastry
3/4 stick (6 Tbsp) 75 g butter
1 small glass white wine
1 kg (2 lb) potatoes, peeled
3 eggs, hard-boiled
pinch of nutmeg
300 g (12 oz) shortcrust pastry
method
1. Roll out the pastry and line a deep pie dish, reserving enough for the lid.
2. Half boil the potatoes, slice them and arrange in the dish.
3. Chop the hard-boiled eggs and sprinkle over the potatoes, season well and add the nutmeg.
4. Sprinkle white wine over the potatoes and dot with butter. Cover with the lid and glaze.
5. Bake for 15 minutes at 200°C, 425°F, mark 7, then reduce oven to 180°C, 300°F, mark 4 and cook for a further half-hour
2. Half boil the potatoes, slice them and arrange in the dish.
3. Chop the hard-boiled eggs and sprinkle over the potatoes, season well and add the nutmeg.
4. Sprinkle white wine over the potatoes and dot with butter. Cover with the lid and glaze.
5. Bake for 15 minutes at 200°C, 425°F, mark 7, then reduce oven to 180°C, 300°F, mark 4 and cook for a further half-hour
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