Potato Pastry
Ingredients
- 300 grams potatoes. peeled and cubed
- 2 tablespoons Milk
- 115 grams plain flour
- 1 pinch salt
- 55 grams chilled butter. diced
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Description
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.
Method
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1
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.
Chef's 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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