Potato, Porcini and Foie Gras Pie
A pie to make a splash with your friends.
Ingredients
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2 packs of puff pastry
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1kg potatoes
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500 g mushrooms
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2 onions
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2 cloves garlic
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1 small bunch parsley
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Salt
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Pepper
Preparation Method
- Peel, wash and slice the potatoes (using a mandolin or preferably a food processor for very thin slices). Add a drizzle of olive oil, salt, pepper, a clove of garlic and the sprig of parsley. Mix well and set aside.
- Place the dried porcini in a bowl. Cover with water and heat for 3 minutes in the microwave. Drain and set aside
- Wash and chop the mushrooms. Finely chop the onions. Cook both in a frying pan with a little olive oil. Add the second squeezed garlic clove, salt, pepper and 1 tablespoon of mustard. Stir the rehydrated mushrooms into the mixture and leave to cook until well cooked, or even confit.
- Preheat the oven to 180°C. Lightly grease a baking tin. Line the bottom and sides with puff pastry. Cover the bottom with the second tablespoon of mustard. Place the potato slices and insert the mushrooms. Arrange the slices of foie gras on top. Cover the 2nd puff pastry. Weld the two blocks together well. Pierce the top of the pastry in a few places, especially in the middle. Brown the egg yolk if desired.
- Bake for 45 minutes at convection. Savor the pie hot or warm, accompanied by a green salad.
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