Potato, Onion And Herb Pie - cooking recipe

Ingredients

1 (9 inch) frozen pie shell, thawed
None None FOR THE FILLING
4 tbsp butter
1/4 cup olive oil
1 1/4 lb potatoes, peeled, cut into 1/4 inch-thick slices
1 None onion, thinly sliced
2 tbsp finely chopped fresh parsley leaves
2 tsp finely chopped fresh thyme leaves
1/2 cup milk
1/2 cup heavy cream
2 None large eggs
1 sheet frozen puff pastry, thawed

Preparation

Preheat oven to 375\u00b0F. Line pastry shell with baking paper and fill with pie weights. Blind bake for 10 mins. Remove weights and paper and bake for 10 mins, or until golden brown.
Meanwhile, for the filling, heat butter and oil in a large saucepan over medium-high heat. Cook potatoes, in batches, until lightly browned and tender. Drain on paper towels and let cool. Add onion to pan and cook, stirring, until soft. Drain on paper towels and let cool.
Layer potatoes, onion and herbs in pie shell. Whisk together milk, cream and 1 egg then pour over filling. Beat remaining egg lightly. Brush edge of pie shell with egg then top with puff pastry, trimming edges. Press edges gently to seal. Brush with remaining egg and prick all over with a fork. Bake for 15 mins.
Reduce heat to 350\u00b0F and bake for 40 mins, or until puff pastry is puffed and golden brown. Let stand for 10 mins before serving.