With the cold days coming we tend to turn to comfort food.....

On my last trip to the southwest of the Massif Central I rediscovered the region where my mom Gisele grew up : Correze. We visited the small village of Sarran nearby and explored the Chirac Museum with a display of all the gifts he received from famous heads of state around the world. Quite impressive! We had lunch in the village.

I enjoyed a Pate Limousin sometimes called Pate Correzien. It just melted in my mouth. Immediately I checked with Mamy, I had to make it once I got home!! (Mamy and I got to work that week and we came up with a good recipe).

Little did we know that day!! Here walks in Jacques Chirac our ex-president of France in person.

Of course he agreed to have his picture taken with me and back in the States I got to work on that delicious recipe!!

With the cold days coming now, we tend to turn to comfort food. This recipe is a great example of comfort food and I thought I would share it with you so you can have it on hand for the coming cold months.

PATE CORREZIEN
Ingredients:
1 package Pepperidge Farm puff pastry (it comes with 2 sheets of dough)
8 normal size red potatoes
1 lb Johnsonville Sweet Italian ground pork
1 bunch of parsley
6 regular cloves of garlic
3/4 cup Creme Fraiche (optional)
Salt and pepper
1 egg

Use a glass dish 9x13 inches for the recipe. Make sure the dish is greased.
Roll out the first sheet of dough so it is 12x14, leaving an overlap over the glass dish. Slice the potatoes thinly and mix with the creme fraiche. If not using creme fraiche, omit and mix the potatoes with salt and pepper. Place half of the potatoes on the dough.

In a food processor chop parsley and garlic and mix with the ground pork. Place the pork mixture on top of the potatoes and top with the remaining half of the potatoes.
Place the second sheet of dough you have rolled out to 9X13 on top of the potatoes.
Beat one egg with a little water. Brush that mixture on the dough using it as glue overlapping the bottom dough over the top dough on the sides.

Make sure you brush all the dough exposed with the egg wash. It will brown better.Make 3 or 4 little holes on top of the dough so that the steam escapes while baking.

Turn your oven on bake at 410 degrees Fahrenheit and bake 45 minutes. Enjoy!!

This is a great dish with a salad and since it can feed 8 to 10 people you can have leftovers. Just reheat a piece or two at 350 for 10/15 minutes.

Enjoy !