Queen of Months by Ibrahim Farajaje
Author:Ibrahim Farajaje
Language: eng
Format: epub
Tags: vegan cookbook, vegetarian cookbook, ecohalal, ramadan fasting and cookbook, spiritual reflections on fasting, sufi cookbook
Publisher: Ibrahim Farajaje
Ingredients
Two pie crusts (one full recipe)
3 large potatoes, russets work well but others are fine (about 2.2 lbs or 1 kg)
1 large yellow or white onion
1 generous bunch tarragon - 30 gr
1/2 to 1 cup (120-240 ml) sour cream or crème fraiche
A couple of spoons of milk
1 stick (112 gr) butter, softened
Salt (about 2 tsp or 10 gr) and freshly ground black pepper
One egg yolk and a small amount of milk or cream
Method
This pie is better in a shallower, wider pan, at least 10 or 11 inches or more (25 or 27.5 cm) wide. If you donât have such a pan, itâs better to make it freeform on a rectangular cooking pan. In that case, roll the dough out about 8 inches wide and 12 inches long (20x30cm).
Roll the bottom of the two pie crusts out and chill while preparing the potatoes.
Slice the potatoes as thinly as possible. If you have a mandoline or benriner, it would come in useful, if not, a sharp knife will do.
Peel the onion and cut a small slice off the bottom so that it will not roll on the cutting board, and slice thinly as well.
Strip the tarragon leaves from the stems by gripping the stem at the top and running the fingers of your other hand backwards along the stem. Pinch off the tops and add to the leaves.
Lay a little over half the potatoes out (there will be two layers in total) in concentric rings (or lines if doing a rectangles), just slightly overlapping. If you are not using a rimmed pie tin, make sure to leave a 1/2 inch (1.25 cm) edge of dough empty so you can seal the pie later. Sprinkle with a little over half the onion rings and tarragon leaves and a generous amount of salt and freshly ground pepper. Dab with about half the butter.
Repeat the layering with the rest of the potatoes, onions, tarragon and butter. Add salt and pepper.
Preheat oven to 400 F/ 200 C.
Roll out the top crust and drape it over the potatoes. Pinch around the edges to seal. If making a freeform rectangle, fold the bottom edge of the crust over the top and seal.
Before baking, take a sharp knife and make a series of cuts in dashes in a circle (if in a pie tin) about 5 inches (12.5 cm) or a rectangle (if freeform) about 4x6 inches (10x15 cm) on the crust, such that you will be able to follow these lines to make a cut out when the pie is finished cooking.
Beat the egg yolk with a little milk and brush it all over the crust to glaze.
Bake for about 1 hour or until the point of a sharp knife meets no resistance when poked through the crust, indicating that the potatoes are tender. The crust should be golden.
Meanwhile, mix the sour cream or crème fraiche with a small amount (a couple of spoons) to thin it slightly.
Remove the pie from the oven and wait about five minutes to cool slightly.
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