PIE WITH POTATOES (typical of the center: Auvergne and bourbonnais)

 Potatoes (approximately 1,5 kg).
 Deicing salt.
 300 G of creme fraiche thick.
 Parsley.
 Two sheets of paste feuilletèe.
 An egg yolk (or water with coffee).
 A mould has pie-chart and of the aluminium paper.

In a mould has pie-chart, to spread out the premiere sheet of puff pastry.
To make an alternate stacking compact but of parsley, deicing salt and especially depommes of ground peeled and cut out of fines
sections.
Losque you arrived has a thickness exceeding the height of your pie-chart mould, to deposit the second sheet of paste
laminated so that you cover potatoes completely. (You obtain a kind of slipper thus.)
Comb the cap of your slipper with the egg yolk diluted in a little milk. Before putting at the furnace, cut out one
 disc of 2cm of diameter with center of cap in order to there place a cylinder of 3 cm of top that you have make with some paper
aluminum. You thus have a chimney which will evacuate any superfluous heat.
To make cook during 40 minutes (or more), thermostat 8.
 when the potato de terre be cook, and before to be useful, remove the disc of paste that constitute the cap of your paté,
etrepartissez the creme thick (which himself liquify under the heat).
Replace the cap, it is pret!

This paste is eaten as well hot as cold.