Potato and Leek Pie in Puff Pastry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 m. Leek stick (s)
- 4 large potatoes, floury or semi-firm
- 500 g puff pastry, plates as lare as possible
- 100 g bacon, mixed
- 200 g crème fraîche or sour cream
- 150 g mountain cheese, coarsely rated
- salt and pepper
- nutmeg
- 1 egg yolk
- some Milk
Print Recipe
Pin Recipe Instructions
- Line the bottom and the edge of a springform pan with the puff pastry. Put a puff pastry circle back as a lid.
- Cover the dough with half of the thinly sliced potatoes and season them sparingly with salt, pepper and nutmeg.
- Cut the leek into fine rings and dice the bacon.
- Mix the leek, bacon, grated cheese and sour cream or crème fraîche together in a bowl.
- Distribute the mixture evenly on the potato slices. Cover everything with the remaining, thinly sliced potatoes and season again lightly (attention: not too much salt, the bacon releases enough salt) Finally, cover the potatoes with the remaining puff pastry. Connect the puff pastry with the edge. Cut a small hole in the middle of the lid to allow steam to escape. Whisk the egg yolk with a little milk and brush the puff pastry lid with it.
- Bake the cake on the middle rack at 180 ° C hot air or 200 ° C top / bottom heat for about 50 minutes. The cake also tastes very good cold.
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