Chef Thierry Sauvanet reveals the recipe for raclette pie with wild garlic.
Limousin specialty, the "potato pâté" is a potato pie made with puff pastry and / or shortcrust pastry.
Originally, it was a rustic, country dish since potatoes have long been the staple food of farmers.
There are many variations of this hearty but delicious dish that is eaten with a salad.
Crispy on the outside and soft on the inside you'll love it!
List of ingredients
For about 6-8 people
2 disks of baker's puff pastry
150 g of raclette with wild garlic
About 400g of firm potatoes
200g smoked bacon (smoked pork belly)
1 onion (or 1 garlic)
1 egg yolk for the gilding
Nutmeg / cinnamon (optional)
How the recipe unfolds
Tip: cook your potatoes the day before.
Preheat the oven to 180 ° c (th. 6).
Put olive oil in a hot pan.
Peel the onion and finely chop it. Brown them in a hot pan.
Cut strips of peasant bacon and add them to the preparation. The goal is to color them a bit and remove excess fat.
Peel the potatoes and roughly chop them. Add them to the preparation. Salt and pepper. Stir well. If you wish, add cinnamon or nutmeg.
Order 30 cm discs of pure butter puff pastry from your baker.
Place your puff pastry discs on baking paper, then place them on a baking sheet
In a bowl mix the egg yolk with the water. Using a brush, go around each circle to seal the discs well.
Let cool in the pan. Once the preparation has cooled, add it on a single disc.
Add the sliced cheese you have chosen (reblochon, raclette, manigodine, etc.), here, the wild garlic raclette from the Crêt farm.
Cover with the second disc and fold the edges of the dough to close the pie.
Solder the discs together and press the edges of the circle with the back of the fork.
To draw your pie: take the back of a knife and draw lines on the top of the pie.
Brush the entire top of the pie with the rest of the egg yolk.
Bake for 20 minutes.
Serve hot as a starter or as a main course with a nice salad
To your stoves! Ready? Cook!
Find the recipe in video here