Ingredients
4 medium starchy potatoes
100g ghee, melted
Sea-salt flakes and freshly ground black pepper, to season
4 medium waxy potatoes
1 leek, diced
½ head fennel, finely diced
8 cloves garlic, minced
2 Tbsp unsalted butter
2 Tbsp plain flour
250ml chicken stock
1 bunch dill, chopped, plus extra sprigs, to garnish
2 cups crinkle-cut potato chips, broken
Method
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Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Coarsely grate starchy potatoes, then squeeze out excess moisture. Mix with ghee in large bowl and season. Press into sides of 22cm fluted non-stick tart tin. Line with baking paper, then foil, add baking weights and bake for 30 minutes.
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Meanwhile, dice and steam waxy potatoes until tender. Saute leek, fennel and garlic in butter in a frying pan for 5 minutes, until softened. Add flour and cook briefly. Add stock and simmer until thickened. Fold in potato and dill.
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Remove weights and lining, put filling in crust; bake for 20 minutes. Cool slightly, top with chips and dill. Serve.
What’s in Ed’s Esky?
- Hill Family Farm Dutch cream and Sebago potatoes
- Redleaf Farm suckling pig
- Hampden Deli jamon, roasted capsicum frittata, Pines cheese, crusty white loaf
- Yarrawa Estate 2019 Chambourcin, lime relish
