Introduction: Farmer's Pie
Last summer, me and my flat mate Virginia went out for lunch to an agritourism near Turin, Italy. The place was very nice and the food was even better, this pie was so good that we tried to remember the ingredients and we attempted a remake at home. I hope you'll enjoy it as much as we did!
You will need:
1) 350 grams of spicy sausage;
2) 200 grams of creamy cheese;
3) 2 eggs;
4) 2 rolls of puff pastry;
5) 2 medium size potatoes;
6) 2 medium size red onions;
7) Olive oil;
10) Parchment paper;
Peel the potatoes, cut them in small pieces and boil them. Afterwards, put the potatoes in a bowl and add olive oil, rosemary, laurel, salt and pepper at your leisure.
Lay half of the puff pastry on the parchment paper (which in turn was laid on a baking tin), making sure that the edges of the dough adhere properly.
Mash the potatoes and put them on the puff pastry, making sure that they are well spread.
Slice the red onions and fry them in hot olive oil, then spread them on top of the mashed potatoes.
Take the skin off the sausages if needed, then cook them in the same pan that you've used for the onions and add a pinch of salt. When the sausages are ready, add them to the potatoes and the onions, spreading them in the same way.
Using yet again the same pan with the same oil, melt the cheese and pour it on top of the sausages.
Cover the whole thing with the remaining half of the dough, cutting the redundant edges out.
Decorate the top of the cake with the leftovers from the dough, if there are any (Virginia got creative with this one step as you can see).
Crack the egg open and set apart the yolk from the albumen, tossing away this last one. Afterwards, spread the yolk on top of the pie using a cooking brush until it's entirely covered. Put the pie in the oven at 180 °c for 10 minutes, after which you will lower the temperature of the oven to 150 °c for another 15 minutes. Take it out of the oven and let it cool down for 15 mins. Enjoy!