Puff Pastry Pie with Dilled Hash Browns

Here's an delectable, meatless main dish—puff pastry sheets and frozen hash browns make it easy...Swiss cheese, onions and dill make it really delicious.
  • thaw: 40 minutes
  • prep: 35 minutes
  • bake: 40 minutes
  • cool: 20 minutes
  • total: 35 minutes
  • Serves: 8

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 3 tablespoons olive oil
  • 1 1/2 cup chopped onion
  • 4 cups frozen hash brown potatoes
  • 3 egg
  • 2 cups shredded Swiss cheese(about 8 ounces)
  • 1 cup sour cream
  • 1/4 cup chopped fresh fresh dill weed
  • 1/2 teaspoon ground black pepper

Directions

  1. Heat the oven to 375°F.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Place into a 9-inch pie plate.  Trim off the excess pastry.

  3. Heat 1 tablespoon oil in a 10-inch skillet over medium heat.  Add the onions and cook until tender.  Remove the onions from the skillet.  Heat the remaining oil in the skillet.  Add the potatoes and cook for 10 minutes or until lightly browned.

  4. Beat the eggs, cheese, sour cream, dill weed and black pepper in a large bowl with a fork or whisk. Stir in the onions and potatoes. Spoon the mixture into the pastry crust.

  5. Bake for 40 minutes or until set.  Let the pie cool in the pan on a wire rack for 20 minutes.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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