Potato Pastry by The Hairy Bikers

  • Total Time

    25m
    • Prep Time

      10m
    • Bake Time

      15m
  • Makes

    1
  • Skill Level

    Easy
  • Dietary Needs

    EF/NF/Veg
    • Egg free
    • Nut free
    • Vegetarian

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This pastry is delicious and lower in calories than ordinary pastry made with all flour. This recipe features in The Hairy Dieters Go Veggie recipe book. 

Method

  1. First make some mash. Peel the potatoes and cut them into chunks of about 3cm. Put them in a large saucepan, cover with cold water and bring to the boil. Cook for 10–15 minutes or until very tender. Drain the potatoes in a colander, tip them back into the saucepan and leave them to dry out for a while – the drier
    they are the better. Mash until smooth – don’t add any butter or milk – and leave to cool.

    • 275g Floury Potatoes (Maris Pipers or King Edwards)
  2. To make the pastry, rub the butter into the flour in a bowl, then add 200g of cooled mash and a tablespoon of the milk. Season with a pinch of salt. Work everything together into a dough, handling it as lightly as possible. If it’s too dry, add a touch more milk, but only a teaspoon at a time.

    • 40g Butter (Chilled, Diced)
    • 1-2 tbsp Semi Skimmed Milk
    • 80g Plain White Flour
    • Pinch of Salt
  3. When you have a smooth dough, roll it into a ball, cover it with cling film and chill for at least half an hour before using.

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