This pie, prepared from the simplest ingredients, has an enormous amount of flavour and is best accompanied with a good chutney, relish or savoury marmalade.

Ingredients

• 750 grams floury potatoes, peeled
• 1 small onion, peeled and finely chopped
• 2-3 teaspoons minced garlic
• 1 tablespoon each chopped fresh parsley and chives or spring onion
• 400 gram pakcet frozen puff pastry, defrosted
• 25 grams butter
• ½ cup cream
• ½ cup creme fraiche, sour cream or extra cream
• 1 egg
• orange and onion marmalade (see recipe on this website)

Method

1. Set the rack in the middle of the oven and preheat the oven to 220C. Lightly grease the base and sides of a 23-24cm loose-bottom flan tin or deep pie plate or line with baking paper.
2. Slice the potatoes very thinly. Cook in boiling water for 2 minutes. Drain well and set aside to cool. Mix the onion, garlic and herbs together.
3. On a lightly floured board, roll out half the pastry until quite thin, about 2mm thickness and use to line the base and sides of the prepared tin.
4. Place a layer of cooked potato slices on top of the pastry, sprinkle with a little of the onion mixture. Season with salt and ground black pepper. Repeat these layers, finishing with a layer of potatoes. Dot the potato with the butter. Mix the cream, creme fraiche or sour cream together and pour half over the potatoes. Spread out evenly. Beat the remaining cream with the egg and set aside.
5. Roll the pastry over the potatoes and press the edges together to seal. Trim the pastry edges as required. Make a small hole in the centre of the pastry top to allow the steam to escape and for adding the egg and cream mixture later.
6. Glaze the top of the pie with a little egg and cream mixture.
7. Place in the preheated oven, immediately lower the temperature to 200ºC and cook for 30 minutes.
8. Remove from oven and carefully pour the remaining egg and cream mixture into the pie through the hole in the centre.
9. Return the pie to the oven and cook a further 10-15 minutes until the potatoes are tender. Serve hot, warm or cold with the orange and marmalade and a crispy salad.