250 g (10 oz) shortcrust pastry
1 lb (450 g) potatoes, peeled and sliced very thinly
salt and pepper
2 tablespoons fresh chopped chives
25 g (1 oz) butter
1 x 5 fl oz (142 ml) carton cream
1 lb (450 g) potatoes, peeled and sliced very thinly
salt and pepper
2 tablespoons fresh chopped chives
25 g (1 oz) butter
1 x 5 fl oz (142 ml) carton cream
method
1. Roll out the pastry and line a pie dish, reserving enough for the lid.
2. Arrange the potatoes in layers with chives and seasoning between each layer. Dot with butter.
3. Cover with a pastry lid, without a hole in it.
4. Glaze with milk and bake at 180°C, 350°F, mark 4 for at least an hour until the pastry is golden brown and the potatoes cooked through.
5. Test with a knitting needle to make sure the potatoes are cooked.
6. Cut a circle out of the lid when the pie is done and pour in the cream.
7. Replace the circle of pastry and serve.
2. Arrange the potatoes in layers with chives and seasoning between each layer. Dot with butter.
3. Cover with a pastry lid, without a hole in it.
4. Glaze with milk and bake at 180°C, 350°F, mark 4 for at least an hour until the pastry is golden brown and the potatoes cooked through.
5. Test with a knitting needle to make sure the potatoes are cooked.
6. Cut a circle out of the lid when the pie is done and pour in the cream.
7. Replace the circle of pastry and serve.
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