Peel and slice the potatoes finely with a mandolin. Wash the sliced potatoes. Wash and slice fresh onions with the mandolin as well.
700 gr. of potatoes, 2 fresh onions
In a large bowl, add potatoes, fresh onions, parsley, espelette pepper, salt and pepper. Peel and press garlic cloves on top. Mix with a spatula.
2 tablespoons of ciselled fresh parsley, espelette pepper, salt, pepper, 2 garlic cloves
Preheat oven to 200°C (400°F). Put the first puff pastry in an oven dish. Prick pastry with fork. Put potatoes in oven dish. Cover with the other pastry base. Design lines with a knife. Mix one egg with two tablespoons of water. Spread on top of the pie with a brush.
2 puff pastries, 1 egg yolk
Bake for 25 minutes. Low the heat to 180°C (350°F). Bake for 15 minutes.
Remove the top of the pie using a knife. Spread the thick cream. Sprinkle with espelette pepper and cover again. It is tastier warm but you can also serve it cold.
250 ml. of thick cream
