Creamy potato and bacon all wrapped up in flaky, buttery pastry
Course: Dinner, Lunch, Main Course, Side Dish
230gunsalted butter, cubed and chilled
310g(2 ¼ cups) plain flour
6-7tablespoonsice water(see notes)
3medium potatoes (I use royal blue), peeled
Salt & freshly ground black pepper
¼cupgrated cheddar cheese
4-5sprigs fresh thyme, stalks removed
2sprigs thyme, whole
Salt & pepper
1egg yolk, whisked with a splash of water
Place the butter, flour and salt in a food processor and pulse a few times until it looks like wet sand. Add the water 1 tablespoon at a time and continue to just pulse between each addition until the mixture just starts clumping together. Turn the dough out onto a board and split in half. Gently, just pull the dough together and place each half into a separate plastic bag. Press each into a disk and refrigerate for at least half an hour.
On a lightly floured work surface, roll out one half of the dough to about 4mm thick and gently place it into a 9 inch pie tin. Place the tin in the fridge.
Preheat the oven to 190C.
In a frypan, cook the bacon bits until just crispy. Set aside.
In a small saucepan, heat the cream and whole thyme sprigs until just starting to steam. Don't boil. Set aside and let it steep for about 5 minutes before removing the thyme sprigs.
Slice the potato very thinly.
Take the pie tin from the fridge. Place a single layer of potato slices on the pastry case. It's best to work in a circle, just overlapping each one. Season with salt and pepper. Sprinkle a quarter of the bacon and thyme leaves. Repeat to do a second layer. After the second layer, spoon over half of the heated cream and cheese. Do a third and fourth layer of potato, seasoning, bacon and thyme. Then top with the rest of the cream and cheese.
Roll out the second portion of pastry dough and lay over the top of the pie. Crimp together the edges all the way round to seal the pie. Brush all over lightly with the egg wash and use a knife to poke three small holes in the top for steam to escape.
Place in the oven for 50 minutes. The top should be nice and golden. If you notice the edges getting too dark too early, wrap the edges in foil until the cooking time is up.
Allow to sit for 10 minutes before slicing (this helps it to hold it's shape when you serve it up).
I use a standard Australian 20ml tablespoon (4 teaspoons)