Ingredients
Method
1.Cut dough in two. Roll one piece into a round 27cm in diameter. Put it on a baking tray lined with baking paper. Roll the other half of dough slightly larger, into a round 29cm in diameter. Put it on a sheet of baking paper and lay it on top of the first rolled round of pastry. Cover with plastic food wrap and chill until firm.
2.Peel potatoes and slice thinly on a mandoline or with a large sharp knife. Put potatoes in a large bowl and mix through the salt with a large spoon (don’t do this with your hands or the salt will stick to your hands and not the potatoes). Leave potatoes for 15 minutes, then pour off any accumulated water. Tip potatoes onto a clean tea towel and pat dry.
3.Preheat oven to 200°C. Put shallots, garlic, butter and water in a small saucepan. Cover with a lid and cook for 5 minutes, until tender. Add thyme then mix with potatoes, scraping in all the butter. Add parsley and crème fraîche.
4.Pile potatoes in a mound onto the smaller of the two rounds of pastry, keeping them 2.5cm from the edge. Brush the edge of the pastry with beaten egg yolk and drape the larger piece of pastry on top. Press the edges together until they stick. Trim edges of pastry. Curl up the edges of the pastry and form them into a roll (the edges of the pastry must be enclosed in the roll for a good seal). Make a steam hole in the centre of the pie then lightly score the surface of the pastry. Mix remaining egg yolk with a few drops of water to thin it down, then brush it over the pie.
5.Bake for 25 minutes, or until pastry is golden brown, then lower the heat to 170°C and bake for a further 25-35 minutes, until a deep golden colour. Serve at room temperature.
