Pâté aux pommes de terre Berrichon

Monument of the Berrichone Gastronomy, the potato (truffait) paté (or tourte) is a tasty meal that we like to make on week-ends, during friendly gathering or big events.

Ingredients

900 g of potatoes – 2 yellow oignons – 1 bunch of parsley (approximatively 20g)– 2 pieces of puff pastries François(about 300 g each) – a knob of butter (for the mold) – 1 egg – 1 teaspoon of salt and pepper – 3 teaspoon of sour cream.

For 4/6 people

Preparation

Wash the potatoes if they are dirty. Peal them, then wash them again.
Slice them finely with a mandolin. Do not wash them, the amidon of the potatoes allows to seal the whole thing when cooking.
Peal the oignions and slice them finely. Trim the flat parsley, wash then dry gently the leaves. Chop them finely with a chief knife.
Roll out the first piece of puff pastry on a floury counter. Butter a 25 diameter tart in. Place the roll out pastry inside. With scissors, cut the edges to form a uniform disc and let out 2cm of pastry.
Mix in a bowl, the potatoes, the oignions and the chop parsley. Salt and stir. Put the mix on the pastry. Pepper it. Fold down the exceeding edges on the inside of the mold.
Fold down the other puff of pastry With a 25 diameter plate, cut a perfect cercle.
Break the egg and isole the white yolk. Whip it with a fork in a small bowl. With a brush, brush the edges.
Preheat the oven at 180°C. Put the potatoes on the second puff pastry. Dilute the yellow egg with a teaspoon of water. Brush the surface with the mix. Keep some because you will need it of a second round.
With the rest of the pastry, make decoration.
Brush one last time the pie..
Cook it for 45 min at 180°C, then 15min at 160°C.
Take it out of the oven then wait 5min before cutting it. Put the sour cream on top. Cut pieces of the pie and serve with a side of salad for exemple.