Dozen of years ago, I met a woman from Ireland. We were working together for a while and we used to have lunches together. Her childhood was a very happy one in spite of many troubles, and she used to talk about her early life a lot. Being one of twelve children in a modest, hard-working family, she had potatoes at least once a day, prepared in millions of different ways. From what I knew about Ireland’s history, I knew this was true.
Children shared clothes and shoes, attending school in different shifts, and it made all of them very close to each other. What I will never forget about that special woman was her smile. And, she used to sing quietly most of the time. I guess it was her experience of troubled times which made her that way. As I was making this dish I was thinking about her, hoping she is all right, wherever she is.
Writing this, as the years have passed, I firmly believe that she must have been an Angel: so grateful, simple and easy going.
I hope you will enjoy this simple recipe which has been inspired by this very special person.
- Puff pastry, store bought
- 3 cups potatoes, precooked, peeled, sliced
- ½ cup cheddar, shredded
- 3 slices of smoked bacon, cut into small pieces
- thyme to taste
- 1 egg yolk and 1 Tbsp water for egg wash
- 1 Tbsp butter, melted
- Salt to taste
- Fresh thyme to garnish, optional
- Preheat the oven to 180° C / 356° F.
- Roll out and cut the puff pastry to form 2 circles, each of 7.5 inches in diameter.
- Spread baking paper on a baking dish and place both of the pastry circles on it.
- Arrange the potato slices over the pastry, leaving a 1 inch border all around.
- Sprinkle the cheddar, smoked bacon and thyme over the potatoes.
- Fold the pastry over, and press the edges together with your fingertips where the edges overlap.
- Brush the butter over the potatoes. Salt to taste.
- Egg-wash the folded pastry.
- Bake for 17 minutes.
- Garnish with the fresh thyme.