Top gourmet recipes from the Limousin

The famous pâté de pommes de terre is the star of the Limousin. The people of Haut-Viennois have been enjoying this dish for many years, and let’s face it, it’s a real institution!

There’s nothing simpler than this recipe, we guarantee, and the longest part is peeling the potatoes! The best thing for us is to reheat it, we find it even better. Which means that this dish can be cooked in advance: the perfect excuse for you to be able to enjoy all your guests.

For this recipe, you’ll need:

puff pastry, shortcrust pastry, 600 g potatoes, a clove of garlic, a shallot, parsley, 300 g sausage meat or minced meat, an egg, a pinch of salt and pepper.

Preheat oven to 240° C
Peel, wash and chop your potatoes
Peel and chop the garlic, shallot and parsley
Add to your sausage meat, with a pinch of salt and pepper
Beat the egg and add half to the mixture
Line your baking tin with the shortcrust pastry and place a layer of potatoes, meat and another layer of potatoes on top.
Cover with the puff pastry and seal the edges with a little water.
Brush with remaining egg.
Bake for 10 min at 240°C, then for 70 min at 200°C.

Let’s get cooking 👩🏻‍🍳

Yes, in Haute-Vienne we also know how to cook crêpes!

The galetou, often referred to as a crêpe, is our ancestor of bread. In the past, these buckwheat pancakes served as bread on our tables.

Nowadays, they’re eaten as an aperitif, either sweet or savoury, depending on preference.

For this recipe, you’ll need:

1 L water, 15 g salt, 10 g baker’s yeast, 100 g wheat flour, 400 g buckwheat flour.

The day before, make a leaven with the yeast, 100 g wheat flour and 100 g buckwheat flour.
The next day, add the remaining flour, water and salt, then mix.
The dough should be a little thicker than pancake batter
Leave to rest for 3 hours at room temperature
Finally, cook in a greased frying pan
Taste and add the ingredients of your choice: rillettes, cheeses…

We’re sure you’ll impress your guests 😉