For the potato pie, lay out the rolled out puff pastry in 4 Dariol molds, prick, place aluminum foil on top and fill with dry lentils. Bake blind in the oven at 190-200°C for about 12 minutes. Let it cool down and carefully put the lentils out again. Then remove the aluminum foil as well.
For the filling, strain the cooked and peeled potatoes, sauté the onion, smoked meat and raw potato cubes and mix into the potato mixture, then add the egg yolk and fold in the beaten egg white. Add starch, spices and parsley.
Pour into molds, sprinkle with grated cheese and bake at 160°C for about 20 – 30 minutes, depending on size. Allow the potato pie to cool and turn out.
Preparation Tip:
Instead of the high-fat puff pastry, you can use strudel or spring roll dough.
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