Potato slab pie with salsa verde

Name: Potato slab pie with salsa verde
Total time: 6900 s
Yield: 8 serves
Cuisine: British
Ingredients: 640 g ready rolled all butter puff pastry rectangles (2 packs); 200 g Gruyere cheese, grated; 200 g Greek feta, crumbled; 75 g pitted green olives, cut it half; 12 spring onion (100 g), finely sliced; 30 g parsley, finely chopped; 15 g mint leaves, finely chopped; 4 large potatoes, peeled, washed and very thinly sliced on a mandolin (540 g); 4 large eggs plus 1 large yolk; 200 ml double cream; 100 g creme fraiche; 1 1/2 tbsp sesame seeds; Salt and black pepper; 10 g picked mint leaves; 10 g picked parsley leaves; 15 g picked basil leaves; 40 g pitted green olives, roughly torn in half; 2 garlic cloves, peeled and roughly chopped; 15 g anchovies packed in olive oil, drained; 2 tbsp apple cider vinegar; 60 m ml olive oil, plus extra for greasing

Santy Coy @chefsantycoy

Gold Coast, Australia

The rich and creamy pie is the perfect portable picnic food or dinner. It is quite generous, but rest assured that leftovers keep well in the fridge for up to 2 days. Just bring it back up to room temperature before eating, or heat in the oven if you prefer it warm.

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Santy Coy @chefsantycoy

Gold Coast, Australia

Saved

Ingredients

1 hour 55 minutes

8 serves

640 gready rolled all butter puff pastry rectangles (2 packs)
200 gGruyere cheese, grated
200 gGreek feta, crumbled
75 gpitted green olives, cut it half
12spring onion (100 g), finely sliced
30 gparsley, finely chopped
15 gmint leaves, finely chopped
4large potatoes, peeled, washed and very thinly sliced on a mandolin (540 g)
4large eggs plus 1 large yolk
200 mldouble cream
100 gcreme fraiche
1 1/2 tbspsesame seeds
Salt and black pepper
Salsa verde:
10 gpicked mint leaves
10 gpicked parsley leaves
15 gpicked basil leaves
40 gpitted green olives, roughly torn in half
2garlic cloves, peeled and roughly chopped
15 ganchovies packed in olive oil, drained
2 tbspapple cider vinegar
60m ml olive oil, plus extra for greasing

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Steps

1 hour 55 minutes

1

Preheat the oven to 180ºC fan and place a large baking tray inside to heat up.
2

Grease a 32cm x 22 cm x 3 cm Swiss roll tin. Line with a piece of baking paper large enough to cover the base and rise about 4 cm up and over the sides. (This will help you lift out the pie later).
3

Take one of the puff pastry sheets and roll it out to form a 38cm x 28cm rectangle. Transfer it to the prepared tin, making sure to push it inside the corners and up the sides. Refrigerate while you prepare the filling.
4

In a large bowl, combine both the cheeses, the olives, spring onions, herbs, potatoes, 3/4 tsp of salt and a generous grind of pepper.
5
6

Try to separate the potato slices as much as possible so they are all evenly distributed.
7

Transfer the potato mixture into the pastry lined tin, filling the corners and pressing down on the mixture so that it is tightly packed. It will seem like too much but it will cook down in the oven.
8

In a medium jug or bowl, whisk three of the eggs, the extra yolk, double cream and creme fraiche.
9

Pour this egg mixture evenly over the filling.
10

Unroll the second piece of puff pastry and lay it on top the potatoes, tucking it between the potatoes and the pastry sides.
11

Lightly whisk the remaining egg and brush this over the pastry. Then with a slight lifting and pulling motion, fold the pastry sides over the edges of the top layer and press down gently with a fork to seal.
12

Brush the pastry with egg wash.
13

Using a sharp knife, make six diagonal scores along the length of the top of the pie, each around 5cm long.
14

Sprinkle the pastry with sesame seeds.
15

Carefully, place the pie tin on top of the hot baking tray in the oven and bake for 30 minutes. Rotate the tin and bake for another 30 minutes until golden and cooked through. If the top of pie gets to dark too early, turn the heat down to 170ºC fan.
16

Remove from the oven and leave to cool in the tin and on a wire rack for about 1 hour.
17

Use the paper overhang to lift and slide the pie out of the tin. Set the tin aside and place the pie back on to the wire rack to cool completely, about 1 1/2 hours.
18

Salsa verde:
Put all the herbs, the olives, garlic, anchovies, apple cider vinegar, half of the oil and plenty of pepper into a food processor and pulse a few times, scraping down the sides of the bowl as necessary, until you have a coarse paste.
19

Transfer to a serving bowl and stir in the remaining 30 ml olive oil.
Serve wth the potato pie.
20

Enjoy…
21

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Santy Coy @chefsantycoy

on February 23, 2023 14:23

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!