A great recipe from the Colmar region. Usually Alsatians prefer to make a large pie which is typically served with different poultry and game. I prefer individual ones as they are easier to serve!

In a medium saucepan, melt a tablespoon of butter on medium heat. Add the leek and cook for 2 to 3 minutes without browning, or until the leek have melted. Add the chopped garlic, cook for an additional two minutes, add the sliced potatoes, whipping cream, cup of water, nutmeg, salt and pepper. Stir from time to time, bring to a boil, and cook until just tender. Transfer on a large gratin dish to allow cooling faster. When cold, stir in parsley, taste, and rectify the seasoning if necessary. It should not be too salty, as the cheese will bring saltiness. Preheat oven to 400 degrees.

Whisk egg yolk and water and set aside. Roll the dough into a 1/8 inch rectangle, and divide in half. Cut one-half into 4 inch squares, and the other half into 6 inch squares. Keep the puff pastry square refrigerated.

When the dough and the potatoes are cold, fill the squares. Set a small puff pastry rectangle on lightly floured working surface, add a tablespoon of potatoes with some cream, leaving a ½ inch border all around and overlapping potatoes slightly. Brush some cold water over the dough around the pile of sliced potatoes and place a piece of Munster over the potatoes. Top with a larger puff pastry square and press edges with a fork to seal. Trim the corner off, and make a chimney into the centre. Place on a baking sheet and reserve refrigerated. Repeat the operation for all the squares.

Brush with egg wash, decorate with left over dough if any, bake pie until golden brown and puffy, about 35 minutes. Remove from oven, pour some remaining cream mixture into chimney pies, and bake a few more minutes. Let stand 10 minutes before serving the Alsatian potato pies.