a lot of fat, remove the excess before mixing it with the potatoes. Stir in the brie in pieces, followed by a small amount of crème fraîche or cream cheese. The mixture should be thick, not runny.
Finally, sprinkle in some thyme or chives, a little pepper, and a pinch of salt if needed. The bacon and brie already add plenty of character to the dish, so use these seasonings sparingly. The ideal mixture should be spreadable enough to hold its shape on a spoon and coat the slices without overwhelming them.
2. Preheat the oven and prepare the baking sheet. Preheat the oven to 190°C (375°F)—ideally using a conventional oven—or to 180°C (350°F) for a fan-assisted oven. This relatively high temperature helps the pastry rise beautifully and brown without becoming soggy.
Unroll the first sheet of puff pastry onto a baking sheet lined with
parchment paper. Let it overhang the paper slightly to make handling the pie easier. If the pastry is very cold and brittle, wait a minute or two for it to soften, but do not let it get too warm.
Spread the filling in the center into a rectangular shape, leaving a margin of about 2 cm (3/4 inch) around the edges. This border is essential for sealing the pastry.
3. Fill without overloading the edges
Place the filling in the center of the pastry and press down lightly with a spoon. Shape it into a neat rectangle of even thickness. Avoid piling it high in the middle; filling that is too high will cook unevenly and may cause the pastry to tear.
Ideally, you want a generous yet compact layer where the potato slices overlap just enough to allow the pieces of Brie to be evenly distributed. This distribution
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