March 17th is upon us again, and you know what that means. Green everything and a built-in excuse to drinks lots of beer…
Here at Edible Destinations, we like to keep things focused on culture and cuisine, and St. Patrick’s Day serves as a reminder of Ireland’s delightful epicurean offerings. Culinary travelers quickly learn to leave their notions of corned beef and cabbage behind, enjoying fresh seafood, rustic sausage and delectable baked treats.
An essential part of any trip to Ireland, culinary tours and cooking classes give visitors from around the globe the opportunity to explore the techniques and tastes that make Irish cuisine special. Many traditional Irish dishes date back to the Middle Ages and have changed little in the years since, while younger chefs have embraced the heritage of their food and often work with familiar recipes, creating them in new ways.
When it comes to food and drink, the Emerald Isle truly is a hidden gastronomic gem. To celebrate Ireland and St. Patrick’s Day, try the recipe below from one of our Irish Edible Destinations chefs. Sláinte!
PUFF PASTRY POTATO PIE
Recipe courtesy of Kevin Dundon, Dunbrody Country House Hotel
- 2 potatoes very thinly sliced
- 2 garlic cloves, finely chopped
- 2 tablespoon chopped flat leaf parsley
- salt and black pepper
- 1 cup pouring (light) cream
- flour, for dusting
- 14 ounces ready-made puff pastry
- egg wash, made with 1 egg yolk beaten
- with 1 tablespoon milk
- Preheat the oven to 375º
- Put the potatoes, garlic, parsley and some salt and pepper into a saucepan and pour in the cream. Cook over a moderate heat for about 10 minutes until the potato has softened slightly.
- On a lightly floured work surface, roll out the pastry and cut out a circle about 8cm (3 inches) wider than the top of your pie dish using a sharp knife, lightly score the pastry in a lattice pattern, ensuring you don’t cut right through it.
- Pour the potato mixture into your pie dish. Brush the egg wash over the top and around the edges of the dish, then cover with the pastry. Press to secure it, then brush with more egg wash.
- Bake for about 15 minutes until the pastry is light and golden.