• 1. Peel potatoes and place in water until slicing. Thinly slice the potatoes.
• 2. Add the minced onion to the potatoes and mix together.
• 3. Chop parsley and add to the potatoes.
• 4. Season with salt and pepper to taste.
• 5. Cut one circle in each 1/2 sheet pastry dough.
• 6. Strain any residual water from potato mixture. Place potatoes on one dough circle leaving a 1/2 inch perimeter.
• 7. Place pat of butter, thyme sprig and bay leaf on top of potatoes.
• 8. With the beaten egg, brush the 1/2 perimeter and add the other dough
• 9. on top. Press firmly on the edge to close the pie, and make a small hole in the center, then egg wash.
• 10. Bake for 45 minutes at 350ºF.
• 11. With a knife, cut a 2 to 3 inch circle in the middle. Add the crème fraiche.
• 12. Bake for another 15mn at 320ºF.
• 13. Before serving, remove thyme sprig and bay leaf.
• 14. Cut and serve as a side dish or serve as an entrée garnished with iceberg lettuce.

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