Savory Irish Potato Pie (Print Version)
# Ingredients:
→ Crust
01 -
1 sheet frozen puff pastry, thawed
→ Filling
02 -
4 tablespoons butter
03 -
7 slices bacon (thick-cut slices), chopped
04 -
5 potatoes, (or 4 large) peeled and sliced thin
05 -
1 onion, peeled and sliced thin
06 -
1 tablespoon fresh dill
07 -
1/2 cup heavy cream or half & half
08 -
Salt and pepper
→ Garnish
09 -
Chive or scallion, chopped
# Instructions:
01 -
Preheat the oven to 350 degrees F. Place the thawed puff pastry in a 8- or 9-inch tart pan and crimp the edges. Remove the excess dough and piece it along the rim if needed to make the rim even in some places. Refrigerate the crust until ready to fill.
02 -
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 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Gently stir 3-5 minutes, to mix the onions and potatoes and coat in bacon grease. (The potatoes don't need to be cooked through.)
03 -
Spoon the mixture into the crust and drizzle with heavy cream. Bake on the low rack in the oven for 35-45 minutes, until the potatoes are fork-tender and the crust is golden.
04 -
Rest for 10 minutes, then sprinkle with chopped chive and cut.
# Notes:
01 -
This potato dish can last in the fridge up to 4-5 days when it is stored in an airtight container, or wrapped well.
02 -
You can make your potato pie fully, and keep it wrapped in the fridge until you are ready to heat it up and serve! Heat it up in the oven until heated through.
03 -
This savory pie is a traditional Irish dish perfect for St. Patrick's Day celebrations.