If there is a recipe that is unanimous here, it is potato pâté. This is the rustic and gourmet dish that we love.
You have certainly noticed that I live in Bourbonnais, in the heart of Allier. People here are very, very, very proud of their potato pie. I told you about this recipe a long time ago here. The Bourbonnais do not laugh with the recipe for their pâté. They even have a brotherhood. As a result, it is strongly discouraged to change anything in the way of doing things. We don’t mess with their tradition.
So much for the Bourbonnais potato pie.
But, we agree, there are potato pâtés everywhere in France. And luckily for me, I didn’t wait to move here to discover that you could slip potatoes into dough for a treat.
The recipe that I am sharing with you today is therefore very different from that of my Bourbonnais friends. And I will even dare to say it, we also find it much better.
Already, I use a good puff pastry. It is clearly more greedy than the shortcrust pastry. And then I add good stuff inside besides potatoes. Here, it’s bacon and onion cooked with a little white wine. And above all, I put the cream before cooking. And that changes everything. Potatoes soak up all these flavors. They are soft and tasty.
This potato pie is always a treat. With a salad, it’s a meal that everyone enjoys.
Potato, bacon and onion pâté:
1 small onion
150 g smoked bacon
1 glass of white wine
500 g potatoes (peeled)
2 pure butter puff pastry
2 nice tbsp heavy cream
Brown the onion in a drizzle of oil.
Add the bacon bits and brown over medium heat. Stir regularly.
Add the white wine and let the liquid evaporate.
Cut the puff pastry so as to have a diameter of 25/26 cm. The top dough can be slightly larger than the bottom because it covers the filling.
In the center of the dough, put a layer of bacon then cover with thinly sliced potatoes. Add a good spoonful of cream and season.
Add bacon, then potatoes, cream and season.
Moisten the edges of the dough with a little water.
Place the top one and press well to stick them together.
Make a small hole in the center to let the steam escape.
Refrigerate for at least 30 minutes.
Preheat the oven to 200°C.
Brush the pâté with a little milk and bake for 20 minutes.
After this time, lower the temperature to 180°. Continue cooking for about 40 minutes. If the dough browns too much, put aluminum foil on it.
Serve warm with a salad.