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Potato and feta picnic pie
Potato and feta picnic pie
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Prep Time:
45 minutes
Cook Time:
110 minutes
Total Time:
155 minutes
Create a stunning potato and feta picnic pie for your perfect outdoor meal.
Ingredients:
  • 4 sheets frozen puff pastry, just thawed
  • 1kg potatoes, peeled, very thinly sliced (see Note)
  • 200g Danish feta, crumbled
  • 20.00 ml fresh thyme leaves
  • 4 eggs
  • 128.75 gm milk
  • 2 garlic cloves, crushed
  • Green salad, to serve
Instructions:
  • Preheat your oven to 190°C (170°C fan-forced) and place a baking tray inside.
  • Line a 22cm (base) round springform pan with 3 pastry sheets, extending the pastry over the edges. Trim the edges so they overhang by only 2cm, and save the excess pastry for decorating the pie.
  • Stack potato slices in the pastry shell, generously topping each layer with tangy feta and aromatic thyme leaves.
  • In a bowl, whisk together the eggs and milk, saving 1 tablespoon for later. Stir in garlic and season with your favorite spices. Pour the mixture evenly over the potatoes. Fold the pastry edges to partially cover the filling. Cut a 24cm circle from the remaining pastry sheet and place it over the pie, tucking the edges down. Use the excess pastry to decorate the pie. Brush the top with the reserved egg and milk mixture.
  • Gently glaze the pie's top with the reserved egg mixture. Transfer the pie onto the preheated baking tray for a crispy base. Bake at the initial temperature for 45 minutes, then reduce to 160°C or 140°C fan-forced for an additional 45 minutes until the potatoes are tender and a skewer inserted in the center meets no resistance.
  • Preheat the oven to 220°C or 200°C fan-forced. Bake until the top is golden and crisp, about 10 minutes. Allow to cool in the pan on a wire rack for 10 minutes. Serve with a green salad.

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