CHAVROUX pie

Preparation
15
Cooking
25
4 people

Ingredients

2 puff pastry rolls, 3 potatoes, 150 g CHAVROUX, 1 egg yolk, salt

Preparation

Boil the potatoes. When cooked, peel them and cut into fine slices. Place the first puff pastry roll in a flan case. Cover with a layer of potatoes, sprinkle with salt and cover with a layer of CHAVROUX. Make a second, identical layer. Cover with the other roll of puff pastry, seal the edges with water and pinch the two edges together, and brush with egg yolk. Bake for 25 minutes at th. 7.