Recipes · French · Main Courses
Pâté aux Pommes de Terre (Central French Potato and Crème Fraîche Pie)
One serving has 755 kcal and 12 g protein, and at least a fifth of a woman's daily need of vitamin K (155%), vitamin C (67%), pyridoxine (59%), vitamin A (58%), manganese (46%) and thiamin (45%). Ready in 105 minutes.
- Preparation: 30 min
- Cooking: 75 min
- Makes: 1 serving (389 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten, mustard, sulphite
Ingredients
- 65 g Puff pastry, all-butter
- 200 g Potatoes, waxy
- 15 g Shallot, finely chopped
- 3 g Garlic, finely chopped
- 5 g Parsley, flat-leaf, chopped
- 0.8 g Salt
- 0.2 g Black pepper
- 0.1 g Nutmeg, grated
- 6 g Egg yolk (for glazing)
- 45 g Crème fraîche (or double cream)
- 40 g Lettuce (to serve)
- 5 g Sunflower oil (for the salad)
- 3 g Red wine vinegar (for the salad)
- 1 g Dijon mustard (for the salad)
Method
- These amounts are a quarter of a 24 cm pie, which serves four. Heat the oven to 200 °C. Peel the potatoes and slice them thinly (2-3 mm); don't rinse them, the starch helps the cream set. Toss them with the shallot, garlic, parsley, salt, pepper and nutmeg.
- Roll out a little more than half the pastry into a circle and lay it on a baking sheet lined with baking paper. Pile the potatoes in the middle in even layers, leaving a 2 cm border.
- Roll out the rest of the pastry, brush the border with water, lay it over the potatoes and press the edges together, then roll them up to seal. Cut a 2 cm hole in the centre and stand a small roll of foil in it as a chimney. Brush the top with the egg yolk and score a pattern with the back of a knife.
- Bake for 20 minutes, then lower the oven to 180 °C and bake for 50-55 minutes more, until the pastry is deep golden and a knife pushed down the chimney meets no resistance from the potatoes.
- Take out the foil, pour the crème fraîche slowly into the hot pie through the chimney and tilt it gently so the cream spreads under the lid. Return it to the oven for 5 minutes, then let it rest for 10 minutes.
- Cut into wedges and serve warm with the lettuce, tossed with the oil, vinegar and mustard. The pie is claimed by the Limousin, the Bourbonnais and the Berry, where it is an autumn and winter supper.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 755 kcal | 36% |
| Carbohydrates | 71.2 g | |
| Water | 253 mL | |
| Fiber | 6.8 g | 23% |
| Protein | 12.3 g | 26% |
| Tryptophan | 0.15 g | |
| Threonine | 0.4 g | |
| Isoleucine | 0.47 g | |
| Leucine | 0.79 g | |
| Lysine | 0.5 g | |
| Methionine | 0.22 g | |
| Cystine | 0.18 g | |
| Phenylalanine | 0.55 g | |
| Tyrosine | 0.36 g | |
| Valine | 0.6 g | |
| Histidine | 0.25 g | |
| Fat | 48 g | |
| Monounsaturated | 19.9 g | |
| Polyunsaturated | 7.6 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 7.2 g | |
| Saturated | 17.8 g | |
| Trans-Fats | 0.56 g | |
| Cholesterol | 116 mg | |
| Calcium | 101 mg | 10% |
| Copper | 0.36 mg | 40% |
| Iron | 4.5 mg | 25% |
| Magnesium | 73 mg | 24% |
| Manganese | 0.83 mg | 46% |
| Phosphorus | 233 mg | 33% |
| Potassium | 1,133 mg | 24% |
| Selenium | 22.4 µg | 41% |
| Sodium | 519 mg | |
| Zinc | 1.4 mg | 18% |
| Thiamin (vitamin B1) | 0.49 mg | 45% |
| Riboflavin (vitamin B2) | 0.4 mg | 36% |
| Niacin (vitamin B3) | 5.1 mg | 37% |
| Pantothenic acid (vitamin B5) | 1.1 mg | 23% |
| Pyridoxine (vitamin B6) | 0.77 mg | 59% |
| Folate (vitamin B9) | 159 µg | 40% |
| Cobalamin (vitamin B12) | 0.19 µg | 8% |
| Choline | 92.4 mg | 22% |
| Vitamin A | 403 µg | 58% |
| Vitamin C | 50.1 mg | 67% |
| Vitamin D (D2 + D3) | 41.4 IU | 7% |
| Vitamin E | 3.1 mg | 21% |
| Vitamin K | 140 µg | 155% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.7 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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