Irish Potato Pie
Served at Festival of Pi(e), March 14th, 2015
Ingredients:
1 sheet frozen puff pastry, thawed
4 Tbs. butter
7 thick slices bacon, chopped
5 potatoes, peeled and sliced thin
1 onion, peeled and sliced thin
1 Tbs. fresh dill
½ cup heavy cream
Salt and pepper
- Directions:1. Preheat oven to 350 degrees. Place the thawed puff pastry in an 8-9” pie pan and crimp the edges. Remove the excess dough and piece it along edges if needed. Chill until ready to fill.
- 2. Place the butter and bacon in a large skillet over medium – high heat. Sauté until the bacon is crispy, then toss in the onions, followed by the potatoes and dill. Season with ½ tsp salt and ¼ tsp pepper. Gently stir for 3-5 minutes to mix and coat in fat. Spoon mixture into crust and drizzle with heavy cream.
- 3. Bake on lower rack for 35-45 min. Rest for 10 minutes.Recipe courtesy of Allyson "Ryverstone" Cunningham
