- 750g floury potatoes (such as King Edwards), sliced
- 100ml crème fraîche
- pinch of freshly grated nutmeg
- plain flour, for dusting
- 2 x 375g blocks of all-butter puff pastry
- 250g round camembert (or vegetarian alternative)
- 1 egg, beaten
For the salad
- 1 shallot, finely chopped
- 2 tsp Dijon mustard
- 2 tbsp red wine vinegar
- 100ml olive oil
- 500g chicory (I used red and white for color contrast), leaves separated
Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a bucket of cold water, bring up to a boil, and heat for 2 mins. Drain strongly, tip back into the saucepan, and stir with the crème fraîche. Season, sprinkle over the nutmeg and set out.
Dust your product surface with flour, roll the first piece of pastry to a circle about 28cm wide, and place on a baking tray. Order a third of the potatoes in the center of the pastry, then sit the cheese on top. Pile the rest of the potato around the cheese, giving a 1cm border at the end of the pastry.
Roll the leftover pastry out to a circle about 30cm wide, dusting with more flour if needed. Clean the edges of the pastry on the tray with egg, then drape over the longer round and seal the sides well, crimping as you go round. A fixed seal is important to prevent the cheese from escaping.
Smooth all over with egg and easily score a spiral into the pastry with the back of a knife. Bake the pie for 30 mins till golden brownish and puffed up. As early as the pie comes out of the furnace, glaze with a little more egg and leave to cool for 5 mins.
Meanwhile, whisk the shallot, mustard, vinegar, and oil unitedly. Place the chicory in a pan and toss it with the dressing. Serve the pie cut into wet wedges, with the mixture on the side.