- 1 [9-inch / 23-cm] basic dough pastry shell
- 4 cups [1 L] raw potatoes, minced [see preparation]
- 1 medium-size onion, chopped
- 4 ounces [113 g] grated Swiss cheese
- 2 tablespoons [30 mL] all-purpose flour
- 1 teaspoon [5 mL] salt
- 1/8 teaspoon [0.5 mL] nutmeg
- Freshly ground black pepper, to taste
- 1 cup [250 mL] ham, wieners or bacon, into 1/4-inch [1-cm] cubes
- 3/4 cup [190 mL] milk
- 2 tablespoons [30 mL] butter
- 1 egg, beaten
- 1/3 cup [80 mL] heavy cream [35% m.s.g.]
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- Set pastry shell aside.
- Peel and mince potatoes; cover potatoes with icy water.
- Mix together chopped onion, grated Swiss cheese, flour, salt, nutmeg and freshly ground black pepper.
- Butter a square 8-inch [20-cm] cake pan.
- Well drain minced potatoes.
- Into cake pan, alternately layer onion/Swiss cheese mixture, minced potatoes and ham, wieners or bacon cubes, ending with minced potatoes.
- Pour milk all over layers; dot with butter.
- Roll pastry dough onto a lightly floured surface.
- Cover potatoes with pastry shell.
- Cut dough equally, fold and then decoratively press all around with a floured fork.
- Cut 1 or 2 slits on top of pie, to let steam out; brush dough with beaten egg.
- Bake into a preheated 425°F [220°C] oven for 10 minutes; lower oven temperature to 350°F [180°C] and bake pie for at least 50 minutes more, until crust is golden and minced potatoes are done.
- Remove from heat; delicately pour cream through openings.
- Leave to rest for 10 to 15 minutes before serving.
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