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The Welsh tatin pie: Difference between revisions
→The Welsh tatin pie recipe
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==== Process ==== | ==== Process ==== | ||
- Cut (half a cm) and boil the potatoes for 10′, drain and run them under cold water. | <ul><li>- Cut (half a cm) and boil the potatoes for 10′, drain and run them under cold water.</li> | ||
- Mix the crème fraiche with chopped parsley, salt and pepper. | <li>- Mix the crème fraiche with chopped parsley, salt and pepper. | ||
- Butter the mold and line the sides of the tin with pastry. | </li><li>- Butter the mold and line the sides of the tin with pastry. | ||
- Cut the leeks in clean 4cm long sections all the way to the green. Arrange the leek properly inside the tin and cover with the cream. | </li><li>- Cut the leeks in clean 4cm long sections all the way to the green. Arrange the leek properly inside the tin and cover with the cream. | ||
- Arrange the potatoes and spread generously with oil before covering the top with a round piece of flat pastry. Seal the sides. | </li><li>- Arrange the potatoes and spread generously with oil before covering the top with a round piece of flat pastry. Seal the sides. | ||
- Once you have built the potato pie, bake it for 40′ at 180°C. | </li><li>- Once you have built the potato pie, bake it for 40′ at 180°C. | ||
- Let the pie cool down before unmolding it on a flat plate: run knife along the sides of the pie, put a plate on top and turn the pie over. Tap the sides and lift the tin to unveil the Welsh tatin pie. | </li><li>- Let the pie cool down before unmolding it on a flat plate: run knife along the sides of the pie, put a plate on top and turn the pie over. Tap the sides and lift the tin to unveil the Welsh tatin pie.</li></ul> | ||
== Related images == | == Related images == | ||