Potato Pastry Recipes

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POTATO PASTRY

Taken from a Victory Cookbook - Nostalgic Food and Facts From 1940 - 1954 - Chapter quotes 'We found it was much more difficult to make puddings than it had been in the past, but with a little imagination we managed to conjure up appetising ends to the meal. We made good use of seasonal fruits and when cooking these sweetened the fruit with saccharin to save sugar, the crushed tablets were always added to the fruit after it was cooked.this is pastry that should be used a great deal as it helps to lighten the flour and makes our rations of fat go much further.

Provided by McCarthy

Categories     Dessert

Time 10m

Yield 1 crust

Number Of Ingredients 5



Potato Pastry image

Steps:

  • Sift the flour with salt.
  • Rub in fat.
  • Add mashed potato.
  • Mix thoroughly then add a little water to bind.
  • Roll out on a floured board and use as ordinary shortcrush pastry.
  • It can be baked in a hot oven.

Nutrition Facts : Calories 488.8, Fat 1.2, SaturatedFat 0.2, Sodium 1602.1, Carbohydrate 104, Fiber 5.6, Sugar 1.1, Protein 13.5

4 ounces self-raising flour
1 pinch salt
2 ounces cooking fat
4 ounces potatoes, cooked and mashed smooth
little water

POTATO PASTRY DOUGH

Adapted slightly from Vicki's Vegan Kitchen (Square One (2011)). This is a super tender, but easy to work with pastry dough that can be modified for savoury tarts by simply removing the sugar and nutmeg. This recipe is best suited for bottom crusts, but rolled thinly it can be used as a topper too. This is also delicious made with sweet potatoes, especially for apple pie.

Provided by YummySmellsca

Categories     Dessert

Time 20m

Yield 2 9-inch pies, 16 serving(s)

Number Of Ingredients 8



Potato Pastry Dough image

Steps:

  • In a mixing bowl, stir together the potatoes, oil, lemon juice, brown sugar and sea salt until well blended.
  • Add the flour, baking powder and nutmeg and mix well.
  • Divide in half, wrap each half in cling wrap and refrigerate 1 hour.
  • Working one half at a time, roll out into a thin circle between sheets of wax paper.
  • Turn into a 9" pie plate. Repeat with remaining half of dough.
  • Use immediately or wrap well in cling wrap, then heavy duty foil, and freeze up to 6 months.

1 cup very smooth mashed potatoes, ideally from baked Yukon Gold potatoes
2 tablespoons light olive oil
1/2 teaspoon lemon juice
1/2 tablespoon brown sugar
1/4 teaspoon sea salt
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon nutmeg

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