Preparation: 30 minutes - Cooking time: 30min
1/2 Normandy Camembert E. Grain d’Orge
2 pie crust
200g fresh spinach sprouts
200g Charlotte potato
50g unsalted butter
1 egg yolk
80g sour cream
100g small smoked bacon
Wash and peel the potatoes and steam for 15 minutes.
Scrape the Camembert’s skin a little, cut into small cubes. Cut the potatoes into cubes the same size. Wash the spinach, drain well, then chop coarsely.
Preheat oven to 180 ° C, th 6.
Cut dough into 4 square pieces each so that their sides are larger than that of the pan. Butter 4 individual dishes with high sides, line each dish with squares of dough, leaving excess dough over the edge. Divide each ingredient in the 4 baking dishes, add pepper. Set on top the last 4 squares of dough, and fold and crimp the edges with your fingertip, roll them. Beat the egg yolk with a little water and then brush over the dough.
Bake 30 minutes. Serve hot.
Tips and tricks: rub the potatoes with garlic before adding them to the dish.