SIGNATURE MONTANA | 77
FROM THE KITCHEN
IRISH POTATO PIE
INGREDIENTS:
• 1 sheet frozen puff pastry, thawed
• 4 tablespoons butter
• 7 strips thick-sliced bacon, chopped
• 5 potatoes (4 large), peeled and sliced thin
• 1 onion, peeled and sliced thin
• 1 tablespoon fresh dill
• 1/2 cup heavy cream
• salt and pepper
• chive for garnish
DIRECTIONS:
1. Preheat the oven to 350° F. Place thawed puff pastry in an 8 or 9 inch
tart pan and crimp the edges. Remove excess dough and piece it along t
he rim wherever it is uneven. Refrigerate crust until ready to fill.
2. Place butter and bacon in a large skillet over medium-high heat.
Sauté until bacon is crispy. Add onions, potatoes, and dill. Season with
salt and pepper to taste. Gently stir 3-5 minutes. (The potatoes don't
need to be cooked through). Spoon mixture into crust and drizzle with
heavy cream.
3. Bake for 35-45 minutes, until potatoes are fork-tender and crust
is golden brown. Rest for 10 minutes, then sprinkle with chopped
chive and cut.
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