Potatoes Pie | Christmas recipes

Baciocca genovese

baciocca Genovese_salvialimone

This pie recipe is from a little town in Liguria, as most recipes in the region is still strongly rooted in the village where is born and then enriched by all the versions grew in the other towns. So exist many versions of this simple and delicious pie, but the original one is almost vegan. Traditionally only milk was add to it and is easy replaceable.

In my family we always used this recipe, it will be an easy success with anyone and now that Christmas is arriving we need some good side recipes to fill up our table with joyful elegant side dishes like this pie.

I love it as an entrée paired with truffle vegan cheese and a juicy salad, or as side dish for the soup.

You will need a rolling pin, mandolin or sharp knife, and a 20 cm pie dish.

Ingredients for the pastry

1 cup flour
1/2 cup plant based milk (soya or seeds/nuts, not sweet)
2 spoon extra virgin olive oil plus enough to brush the pie and the oven dish
pinch of salt

Ingredients for the filling

4 potatoes sliced very thin with a mandolin
1 red onion sliced in thin half moons
pinch of salt
1 spoon flour
3 spoon milk
pinch of salt

On a board or clean table make a hill with your flour. In a central hole pour the oil and the milk with the salt. With the two hands on the sides scoop the flour over the hole and start folding catching the liquid running out. As you fold the ingredients together a very soft dough will form and you can start kneading it. Always Fold your dough inward. Turn and fold, dusting the surface with little flour. Work until smooth ball is formed, then place on a well floured surface, under a large bowl. Leave to rest for 20 minutes.

Clean peal and slice the potatoes and the onion. Leave the potatoes in a tea towel to absorb the excess moist.

In a glass mix the milk + flour+salt. Like a light bechamel sauce.

Turn on the oven at 180°C.
On a clean and floured surface roll down your pastry to a very think almost transparent layer.
Oil a oven pie dish.
Place the pastry in your oven dish and fill with the potatoes arranges in a "fan" shape. place on top the onions.
drizzle with the light bechamel and close the edge of the pastry over the filling. Rolling between you finger the pastry leftovers make long treads and then arrange them in a loose plait across the edge of the pie. You can make leaves or flowers if you wish to.
Brush the edges with the oil, plave in the oven on the lower rack and cook for 30-40 min.