Monday, 27 May 2013
I was surfing the net and I came across these versions for potato pastry as well
Posted on 8th July, 2011
Potato Pastry is used in a variety of recipes.
Potato Pastry (for savoury dishes)
8 oz mashed potatoes.
4 oz flour.
1 oz cooking fat.
½ teaspoonful salt.
Method-Mix the flour with the salt. Rub in the fat and work into the potato. Mix to a very dry dough with a small quantity of cold water. Knead with the fingers and roll out.
Potato Pastry (for sweet dishes)
8 oz flour.
4 oz mashed potato.
2 oz fat.
½ teaspoonful salt.
Method-Mix the flour and the salt. Cream the fat and the potato, add the flour, and a little water if necessary, to form a rather stiff dough.
Treat this as you would short crust pastry and is adaptable to sweet or savoury dishes best to roll it out when it is completely cold so I would give it about an hour in the freezer.
10oz or 350g of self raising flour
If not use plain and pop in some baking powder. The ratio I use is 3 teaspoons to every 8oz
Pinch of salt 8oz or 250g block marg
60z 150g cold mashed spuds no need to make this fresh leftovers are just fine to use as well.
Make the pasty with the rubbing in method either by hand or processor. Add mash and mix together. If you are using your hands a fork will be helpful; at this stage kneed it into a ball.pop it in some cling film and chill.
One carton of plain yogurt (I use Sainsbury basics at 45p)
2 eggs (aprox 10p each)
2 teaspoons of grain mustard. I use Aldis at 45p for a reasonable sized jar so possibly 4 p in total
Mix the above together very well
If you want you can grate some cheese on top
This is wonderful poured over any leftovers you have and baked in the oven at about 200c or until set can be served with extra veg potatoes and/or salad. Wonderful for using up your odds n ends
The above can be used in what I call a poor man’s feast.
Part boil some spuds if you haven’t any over whether they are roasted or boiled slice them up
Fry off some onions/leeks/celery very slowly add to it some scrap bacon/chicken/ham or a mix of.
Make the yogurt mix and then begin to layer starting with spuds first then some filling then pour a little of the yogurt mix on it and keep going till you have a layer of spuds left and either sprinkle with cheese or use some of the sauce mix and pop on some herbed bread crumbs.
Bake at 200c or until you like the look of it.
what recipes do you have that helps save a penny?