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LIMOUSIN POTATO PIE

Roll out two-thirds of the pastry to a 1/4-inch thickness and line the cake pan.  Do not cut away the excess pastry, let it hang down over the edges.  Chill for 30 minutes.  Preheat the oven to 350F.  Bring a large pot of water to boil and cook the potatoes for 5 minutes.  Drain.  Boil the bacon dice for 5 minutes.  Drain and dry well with paper towels.  Fry in a heated frying pan until golden.  Drain.  In a large mixing bowl combine the potatoes, onions and bacon.  Season with salt and pepper.  Fill pie crust with 
potato-bacon mixture.  Brush the edges of the pie crust with beaten egg.  Roll out the remaining pie dough and place over the filling, pressing the dough at the edges to attach.  Crimp the edges of the pie.  Cut away the excess dough.  With a sharp knife make a pretty pattern on the surface of the pie.  Brush with beaten egg.  Prick with a fork in several places.  Bake for 45 minutes until golden brown.  If crust browns too much, cover with foil.  In a small bowl stir together the cream and parsley.  Carefully detach the cover from the pie.  Pour in the cream mixture and replace the cover.  Continue baking for 15 minutes  Serve hot or warm.
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For a 9-inch cake pan:
3/4 lb frozen puff pastry or ready-made pie dough
3/4 lb smoked bacon, diced
2 lbs potatoes, thinly sliced
1/2 lb onions, chopped
2 tbsp finely chopped parsley
3 tbsp heavy cream
1 egg, beaten
salt and pepper
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45
mn
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65
mn
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Limousin
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Appetizers
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Sauvignon Blanc
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