The latest treats from Yotam Ottolenghi’s cooking crew include a potato slab pie and slow-cooked lamb shoulder with fig and pistachio salsa
, plus extra for greasingGrease a 32cm x 22cm x 3cm swiss roll tin, then line it with a sheet of baking paper large enough to cover the base and rise about 4cm up and over the sides .
In a large bowl, mix the cheeses, olives, spring onions, herbs, potatoes, three-quarters of a teaspoon of salt and a generous grind of pepper. Try to separate the potato slices as much as possible, so they’re evenly distributed. Spoon the potato mixture into the pastry-lined tin, filling it to the corners and pressing down so it’s tightly packed. It will seem as if there’s too much, but the potato will cook down in the oven.
Unroll the second sheet of puff pastry and lay it on top of the potatoes, tucking it in at the edges between the potatoes and the pastry sides. Lightly whisk the remaining egg and brush the egg wash over the top of the pastry, leaving some for the edges, then, with a gentle lifting and pulling motion, fold the pastry sides up and over the edges of the top layer and press down gently to seal.
Use the paper overhang to lift and slide the pie out of its tin, set aside the tin, put the pie directly on the wire rack and leave to cool completely for about an hour and a half.
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