SERVES: 8

METHOD

Step 1
Heat oven to 200°C (180°C fan-forced). Line a 23cm x 33cm x 5.5cm tin with baking paper in both directions, to make it easier to lift pie out of pan.

Step 2
Using a mandolin thinly slice potatoes with skin on. Bring a saucepan of water to the boil, add sliced potatoes and cook for 8 minutes or until tender and cooked through. Refresh under cold water, drain and place flat between paper towel to remove excess water.

Step 3
Meanwhile, heat 1 tablespoon of olive oil in a small saucepan over a medium heat. Add pancetta, stirring to combine, cook for 5 minutes, adding garlic for final 2 minutes. Remove from heat and place in a bowl to cool.

Step 4
In a small mixing bowl lightly whisk 3 eggs before adding cream, pecorino, parmesan, salt, pepper and nutmeg, whisking to combine. Add cooked pancetta mixture and chives, stirring gently to combine.

Step 5
For the egg wash, place remaining egg in a small bowl and whisk, setting aside until required.

Step 6
Place the first pastry sheet on a clean lightly floured surface and roll pastry to 40cm long x 29 cm wide and carefully place in prepared tin, so the edges come up at the sides. Brush the edges with egg wash and chill in refrigerator for 30 minutes.

Step 7
Spread ¾ cup of cream mixture over the base followed by an overlapped layer of cooked potato. Repeat process until all the cream mixture and potato has been used. Brush edges of remaining pastry sheet and carefully place over the filling, to encase it. Push gently around the border to seal in the filling. Using a fork gently press the edges to seal the pie. Brush the top of the pie with egg glaze and score the top with a sharp knife to allow steam to escape.

Step 8
Place prepared slab pie in pre-heated oven for 15 minutes. Reduce oven temperature to 180°C (160°C fan-forced) and cook for a further 45 minutes. Remove from oven and allow to cool for 5 minutes, before carefully removing from pan.

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