Method

Preheat the oven to 230 °C.

Slice the unpeeled potatoes very thinly into a bowl. You can use a mandolin for this if you have one. Finely slice the spring onions and crush the garlic and add these with the parsley to the sliced potatoes. Season with salt and pepper and carefully mix by hand to ensure an even mix of ingredients through the potatoes.

Beat the egg in a cup or ramekin to use as a wash. Roll out one quantity of pastry on a floured surface and use it to line a 24cm enamel pie dish. Layer the potato slices in the pie dish. Roll out the other pack of pastry. Brush the protruding lip of the bottom pastry with a little egg wash and cover the pie with a pastry lid. You can use pastry off-cuts to make decorations if you like, then brush the whole top with egg wash.

Bake at 230 °C for 15 minutes, then reduce the oven temperature to 200 °C and cook for 25 minutes or until the potato filling feels cooked but firm when tested by inserting a skewer.

Remove the pie from the oven and carefully cut around the seam of the lid to lift the lid from the pie. Pour the crème fraiche over the filling, replace the lid and return to the oven for 8 to 10 minutes. Oven temperatures may vary, so keep an eye on your pie if you don’t want it to burn.