Preparation: 30 minutes - Cooking time: 30min
Serves 4 people
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1/2 Normandy Camembert E. Grain d’Orge
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2 pie crust
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200g fresh spinach sprouts
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200g Charlotte potato
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50g unsalted butter
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3 shallots
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1 egg yolk
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80g sour cream
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100g small smoked bacon
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Pepper
Recipe:
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.