Probably created at the end of the 19th century in Picardy’s peasant family kitchens, bisteu is rich and delicious. You can find this pie made with potatoes, bacon, onions and cream on the floating market or at Maison Fréville. So why not at home, too? Grab your chef’s hat and apron!
2 shortcrust pastries
350 g firm potatoes
100 g salted pork belly
60 g onions
20 cl thick fresh cream
2 cl oil
salt, pepper and nutmeg
- For the shortcrust pastry: we’ll trust you with that one!
- Peel and chop the onions. Trim and cut the pork belly into small pieces. Blanch the onions, drain and let them cool. In a pan, brown the bacon then drain.
- Wash and peel the potatoes, then cut them into thin strips. In the bacon juice, pour the rest of the oil. Add the potatoes to coat them in the fat without cooking them. Salt, pepper and sprinkle with nutmeg. Add the onions and mix.
- Take the pastry out of the fridge a few minutes before using it. Divide it in two. On a floured work surface, roll out the pastry with a rolling pin. Line the mould with part of the pastry. Spread the potatoes over the bottom then alternate with bacon until there is no mixture left. Drizzle with cream.
- Preheat the oven to 180°C. Cover with the other piece of pastry and seal the edges. Brown with egg yolk and cut a small hole in the centre of the pastry.
- Bake in a traditional oven for 1 hour. Serve hot as a starter or main course with salad.