Potato pastry
This recipe provides the wrapping or covering for many pies and tarts, both sweet and savoury. Follow individual recipe instructions for methods of use and baking. See notes at the bottom of recipe for more ideas. This recipe makes enough to cover a large pie dish for 4 - 6 servings.
Ingredients
Serves: 6
- 300 g (10½ oz) potatoes, peeled and cubed
- 2 tbsp semi-skimmed milk
- 115 g (4 oz) plain flour
- pinch of salt
- 55 g (2 oz) cool butter, diced
Method
Prep:50min ›
Ready in:50min
- Cook the potatoes in a saucepan of boiling water for 8–10 minutes or until just tender. Drain well, then mash with the milk. 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 rubbed-in mixture and mix together to form a soft dough. Wrap in cling film and chill for at least 30 minutes before rolling out.
Some more ideas
For a richer colour and flavour, beat 1 egg yolk into the mashed potato. * For cheesy potato pastry, add 30 g (1 oz) grated mature Cheddar, Parmesan or other hard cheese plus a pinch of mustard powder to the mashed potato before cooling. * For herbed potato pastry, add 1–2 tbsp chopped fresh herbs, such as basil and tarragon, to the mashed potato.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
Lovely light pastry. Will definitely use again. Used the herb version to make the delicious guinea fowl pudding but looking forward to trying the other variations. I substituted 1oz of the white flour for wholemeal and it was still lovely and light. - 21 Mar 2012
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