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Irish Potato Pie and a side of Johnsonville Brats.


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Hello Kamado Gurus

I’ve been lurking more than posting and saw the May challenge about a week back.  I saw this recipe for an Irish Potato pie and wanted to give it a try.

May’s dish:  Irish Potato Pie and a side of Johnsonville Brats.

Here’s the basic recipe I followed, and modified by: use a standard frozen pie shell, not using 4T butter, and using 2% milk in place of heavy cream, I cooked closer to 1 hour.  DON’T skip the dill, it makes the dish!

  • 1 sheet frozen puff pastry, thawed
  • 4 tablespoons butter
  • 7 slices bacon (thick-cut slices), chopped
  • 5 potatoes, (or 4 large) peeled and sliced thin
  • 1 onion, peeled and sliced thin
  • 1 tablespoon fresh dill
  • 1/2 cup heavy cream
  • Salt and pepper
  • Chive or scallion for garnish

Instructions

 

1.                Preheat the oven to 350 degrees F. Place the thawed puff pastry in a 9-inch tart pan and crimp the edges. Remove the excess dough and piece it along the rim if needed to make the rim even in some places. Refrigerate the crust until ready to fill.

2.                Place the butter and bacon in a large skillet over medium-high heat. Sauté until the bacon is crispy then toss in the onions, followed by the potatoes and dill. Season with 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Gently stir 3-5 minutes,to mix the onions and potatoes and coat in bacon grease. (The potatoes don’t need to be cooked through.) Then spoon the mixture into the crust and drizzle with heavy cream.

3.                Bake on the low rack in the oven for 35-45 minutes, until the potatoes are fork-tender and the crust is golden. Rest for 10 minutes, then sprinkle with chopped chive and cut

 

it was a great dish, definitively added to the make-again listing of recipes 

 

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