About this recipe: 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.
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.
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