Potato pie from perupas

Name: potato pie from perupas
Cook time: 30 min
Total time: 70 min
Yield: 8
Ingredients: 15 g unsalted butter to grease; 5 paste frozen puff pastry thawed; 250 g colorful potato mix; 75 g Parmigiano Reggiano; 250 g cream cheese natural; 1 tl dried sage; 1 medium sized egg

Potato pie of Perupas potato mix with puff pastry, Parmesan cheese, sage and cream cheese.

Ingredients

Kitchen Stuff

1 spring form (∅ 24 cm)
1 blind baking

Directions

Preheat the oven to 180 ° C.
Line the spring form with parchment paper and grease the edges.
Cover the bottom and approx. 3 cm from the edge with the puff pastry. Prick holes in the dough with a fork and put a piece of baking paper on it. Put in the blind bin filling.
Bake the bottom for about 15 minutes in the middle of the oven.
Remove from the oven and remove the beans. Bake for another 10 minutes.
Meanwhile, cook the potatoes with the skin in a layer of water with salt for 10 minutes. Drain and let cool for about 10 minutes.
Meanwhile, grate the Parmesan cheese. Mix the cream cheese, Parmesan cheese and sage together. Season with pepper and salt.
Cut the potatoes with a sharp knife into thin slices of 3 mm.
Remove the mold from the oven and spread the cheese mixture over the bottom.
Split the egg and beat the yolk. Divide the potatoes roof-wise and in circles over the cheese filling. Brush the edges with the egg yolk.
Bake the cake for another 25 minutes in the middle of the oven. If necessary, cover halfway with aluminum foil if it becomes too brown.