Name: This 5-Ingredient British Potato Pie Is My New Favorite Comfort Dinner
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 8
Cuisine: British
Ingredients: 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed; 2 pounds Yukon gold potatoes, peeled and sliced 1/8 to 1/4-inch thick; 5 tablespoons unsalted butter, divided; 2 medium yellow onions, thinly sliced; All-purpose flour, for work surface; 1 teaspoon kosher salt, plus more for cooking water; 1/4 teaspoon black pepper; 1 large egg; 1 tablespoon water

1 Remove the puff pastry from the freezer and let thaw at room temperature while preparing the potatoes and onions.

2 Add the peeled, sliced potatoes to a large saucepan. Add enough cold water to cover the potatoes and salt to taste. Bring to a boil over high heat. Reduce the heat to medium, and simmer for 5 minutes. The potatoes won’t be completely tender, but a sharp knife will pierce them with little resistance. Remove from the heat and drain the potatoes. Return the potatoes to the pot, and set aside to cool slightly.

3 In a large nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add the onions and cook until softened and translucent but not browned, about 10 minutes. Set aside to cool slightly.

4 Preheat the oven to 400°F.

5 On a lightly floured surface, roll out the puff pastry until it is large enough to cut out an 11-inch circle. Fit the dough circle into a 9-inch deep-dish pie plate. Prick the dough all over with the tines of a fork. Combine the salt and pepper in a small bowl. Layer one-third of the potatoes into the base of the pie, then one-third of the onions, and season with one-third of the salt and pepper mixture. Repeat twice more until all the potatoes and onions have been used. Dot the remaining 3 tablespoons of butter over the final layer of onions.

6 Roll out the second sheet of puff pastry. Cut out an 11-inch circle and place it over the pie filling. Tuck the edges of the top crust under the bottom crust, then crimp the edges all the way around the pie.

7 In a small bowl, whisk together the egg and water. Use a pastry brush to brush the top of the pie with the egg wash. Use a sharp knife to pierce the top crust several times to create steam vents. Bake the pie until the top is golden brown, about 45 minutes.

8 Transfer the pie to a wire rack. Let it cool for at least 10 minutes before slicing and serving. Store leftovers, covered, in the refrigerator for up to 3 days. Love the recipe? Leave us stars and a comment below!