ingredients

250 g cooked beef
500 g firm potatoes
4 tomatoes
1 onion
2 rolls of puff pastry
1 small branch of thyme
1 tbsp. to s. mustard
20 g of butter
1 tbsp. to s. coarse salt
Pepper

Steps

Step 1

Dip the potatoes in a pan of cold water with the salt. Heat, boil 15 min. Drain, let cool, peel, cut into slices.

2nd step

Cut in 8, seed the tomatoes. Fry them in the pan with butter, minced onion, thyme, salt and pepper. When the rendered water is evaporated, remove the thyme, puree; pour into a salad bowl. Chop the beef to the robot, add it.

Step 3

Preheat the oven to 180 ° C (tea 4). Line a pie mold with a roll of dough; coat the mustard bottom. Cover with slices of potato, salt and pepper. Spread out the meat-tomato. Put the second disc of dough on the whole; weld the edges by pinching them. Bake 40-45 minutes.

tips

Our idea. We used a ø 21-22 cm pastry mold lined with a paper disc. To unmold, we raised the paper enough to slip a large spatula and lift the pie by tilting the mold and thus unmold.

For further. 50 appetizers, dishes and accompaniments imagined by 4 gourmet friends rehabilitate the potato in its function of family feast, economic and practical. The recipes and photos on these pages are extracted. Potatoes, coll. "The Potty of the friends", 6,95 €, Hachette Practice.