The ''pâté aux pommes de terre'', , ( Occitan: pastís de treflas) or ''pâté de pommes de terre'' is a speciality of the
Limousin
Limousin (; oc, Lemosin ) is a former administrative region of southwest-central France. On 1 January 2016, it became part of the new administrative region of Nouvelle-Aquitaine. It comprised three departments: Corrèze, Creuse, and Haute-Vienn ...
Bourbonnais
Bourbonnais () was a historic province in the centre of France that corresponds to the modern ''département'' of Allier, along with part of the ''département'' of Cher. Its capital was Moulins.
History
The title of the ruler of Bourbonnais ...
) regions in Central
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area ...
. It can be served either as a
side dish
A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.main course. Today it is often eaten with a green salad. Its main ingredients are potato slices and
crème fraîche
Crème fraîche (English pronunciation: , , lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5., p. 181''f'' It is soured with a bacterial culture. European labeling regulations ...
, which are used to fill a
puff pastry
Puff pastry, also known as ', is a flaky light pastry made from a laminated dough composed of dough (') and butter or other solid fat ('). The butter is put inside the dough (or vice versa), making a ' that is repeatedly folded and rolled out befo ...
crust. The pie is then baked in the oven until the dish is covered with a golden-brown crust.
There are different ways to prepare the pâté aux pommes de terre, and the seasonings vary from family to family. Parsley and onion are common ingredients in the Allier, while the use of garlic and meat is common in the Limousin, Haute-Vienne, and
Creuse
Creuse (; oc, Cruesa or ) is a department in central France named after the river Creuse. After Lozère, it is the second least populated department in France. It is bordered by Indre and Cher to the north, Allier and Puy-de-Dôme to the ea ...
.
Before potatoes began to be used widely in France in the 19th century, this dish was made with leftover bread
dough
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavenin ...
* ''Gâteau de pommes de terre'' (potato cake)
*In the
Occitan language
Occitan (; oc, occitan, link=no ), also known as ''lenga d'òc'' (; french: langue d'oc) by its native speakers, and sometimes also referred to as ''Provençal'', is a Romance language spoken in Southern France, Monaco, Italy's Occitan Vall ...
, this dish is known as ''pastis de treflas'' or as ''pastis de pompiras'', which are two ways of referring to the potato in the Limousin Occitan variant.
See also
*
Butter pie
A butter pie is a traditional English savoury pie consisting mainly of onions and potatoes. It is also sometimes served on a savoury barm cake. The pie is stocked by chip shops, sandwich shops, local corner shops and some supermarkets within ...
*
Occitan cuisine
A slice of clafoutis, a cherry-based dessert
Occitan cuisine is the traditional cuisine and gastronomy of Occitania, the supranational region where Occitan is traditionally spoken.
Introduction
Occitan cuisine is a kind of Mediterranean cuisi ...
*
List of casserole dishes
This is a list of notable casserole dishes. A casserole, probably from the archaic French word ''casse'' meaning a small saucepan, is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and s ...
*
List of pies, tarts and flans
This is a list of pies, tarts and flans. A pie is a baked or fried dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweetness, sweet or Umami, savory ingredients. A tart is a baked dish con ...