POTATO AND VEGETABLE FLOWER PIE

Name: Potato and Vegetable Flower Pie
Cook time: 25 min
Ingredients: 2 floury baking potatoes (e.g. Rooster) (approximately 450g); 1 red onion, peeled and sliced; 1 courgette, chopped; 2 carrots, peeled; A little butter to grease tin; A little flour to line tin; 1 ready-made shortcrust pastry; 4 rashers of smoked bacon; 3 eggs; 200ml of single cream; Salt and freshly ground black pepper

Ingredients for 4

2 floury baking potatoes (e.g. Rooster) (approximately 450g)
1 red onion, peeled and sliced
1 courgette, chopped
2 carrots, peeled
A little butter to grease tin
A little flour to line tin
1 ready-made shortcrust pastry
4 rashers of smoked bacon
3 eggs
200ml of single cream
Salt and freshly ground black pepper

POTATO AND VEGETABLE FLOWER PIE

Cooking time: 25 MIN

Preheat the oven to Gas Mark 7, 220°C (425°F).
Wash, peel and dry the potatoes.
Peel and cut the red onion into strips.
Using a vegetable peeler or a mandolin, cut long, thin ribbons of vegetables lengthwise.
Butter and lightly flour a pie tin. Roll out the pastry and line the tin with it.
Roll up the vegetable ribbons to form flowers. Arrange them on the pastry. Also make flowers with the smoked bacon.
Beat the eggs in a bowl with a fork, pour in the cream and mix. Season with salt and pepper and pour over the pastry.
Bake for 35 minutes, keeping an eye on the cooking.

Credit: recipe by AnneCé Bretin.