Potato Pastry Recipe at MyDish

Potato Pastry

4 stars based on 2 reviews Rate this Recipe

Method

  • Cook the potatoes in boiling water for 8–10 minutes or until just tender, drain well, then mash with the milk and set aside to cool.
  • Sift the flour and salt into a large mixing bowl, add the butter, and rub in until the mixture resembles fine breadcrumbs.
  • Add the mashed potatoes to the flour mix and blend together to form a soft dough.
  • Wrap in cling film and chill for at least 30 minutes before rolling out.

    • Tips

    • This pastry is normally baked at 200 °C / 400 °F / Gas 6.
      For more colour and flavour, beat 1 egg yolk into the mashed potato.
      You could also add about 20 to 30 grams of grated Lancashire or Cheddar cheese plus a pinch of mustard powder to the mashed potato before cooling. And even some herbs about 1 to 2 tablespoons of freshly chopped parsley or tarragon to the mashed potato.

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    Ingredients

    • YOU WILL NEED
    • 300 grams potatoes. peeled and cubed
    • 2 tablespoons Milk
    • 115 grams plain flour
    • 1 pinch salt
    • 55 grams chilled butter. diced

    By Views 3513  Added Wed Feb 10 2010


    A simple but unusual pastry that is ideal for savoury vegetable, meat and fish, especially steak pies, I like the pastry as a crust for chicken and leek pie.

     

    I can remember my grandma Walmsley telling me how they used to use this during the Second World War using any leftover cold potatoes to eke out their diet My grandma also told me that they used to cut the pastry into squares or rings for potato cake Read More

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