4,149
edits
The Welsh tatin pie: Difference between revisions
→The Welsh tatin pie recipe
| Line 12: | Line 12: | ||
==== Ingredients ==== | ==== Ingredients ==== | ||
750g of waxy potatoes | 750g of waxy potatoes | ||
2 medium sized tender leeks | 2 medium sized tender leeks | ||
250g of crème fraiche (or equivalent) | 250g of crème fraiche (or equivalent) | ||
A bunch of parsley | A bunch of parsley | ||
A lot of olive oil | A lot of olive oil | ||
Some butter | Some butter | ||
Salt & pepper | Salt & pepper | ||
2 Pre-made or home-made<ref>Home-made shortcrust pastry: 1) In a wide bowl, break 125g of cold butter cut in small pieces with the tip of your fingers with 250g of flour (wheat or equivalent), until you obtain a coarse powder. 2) Make a well and add 4 pinches of salt, 1 egg yolk and 1/2 eggshell of water. 3) Mix gently until combined and shape a ball of dough that you will rest in the fridge before rolling it flat.</ref> shortcrust pastries | 2 Pre-made or home-made<ref>Home-made shortcrust pastry: 1) In a wide bowl, break 125g of cold butter cut in small pieces with the tip of your fingers with 250g of flour (wheat or equivalent), until you obtain a coarse powder. 2) Make a well and add 4 pinches of salt, 1 egg yolk and 1/2 eggshell of water. 3) Mix gently until combined and shape a ball of dough that you will rest in the fridge before rolling it flat.</ref> shortcrust pastries | ||