Potato Pastry Dough Food

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PASTRY DOUGH



Pastry Dough image

Basic is best when it comes to piecrust. There's no need to fiddle with this multipurpose flaky pastry. MAKES ENOUGH FOR 1 (9-INCH) SINGLE-CRUST PIE OR 1 (9- TO 11-INCH) TART SHELL http://www.gourmet.com

Provided by mejese313

Categories     Dessert

Time 1h10m

Yield 1 pie crust

Number Of Ingredients 5

1 1/4 cups all-purpose flour
1/2 cup unsalted butter
1 tablespoon sugar
1/4 teaspoon salt
3 -5 tablespoons ice water

Steps:

  • Blend together flour, butter, sugar, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
  • Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
  • Gather all dough together with pastry scraper. Press into a ball, then flatten into a 5-inch disk.
  • Wrap dough in plastic wrap and chill until firm, at least 1 hour.
  • If you're making two desserts that call for this pastry dough, you can make a double batch.
  • Pastry dough can be chilled up to 2 days or frozen, wrapped well, up to 3 months.

SPICED POTATO-STUFFED PASTRIES: SAMOSAS



Spiced Potato-stuffed Pastries: Samosas image

This dough has a wonderful taste and texture and it's very easy to work with.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 18 samosas

Number Of Ingredients 19

3/4 teaspoon salt
2 1/4 cups self-rising flour
6 tablespoons (3/4 stick) butter, cut in small pieces
9 tablespoons water
1 1/2 pounds potatoes, peeled and cut into chunks
1 cup fresh or frozen mixed peas, corn, and carrots
2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon finely chopped garlic
1 1/2 teaspoons finely chopped fresh ginger
1/2 habenero chile, minced
1/2 teaspoon garam masala spice blend
1/2 teaspoon turmeric
1 teaspoon red chile powder
1 1/2 teaspoons salt
1/2 lemon, juiced
2 tablespoons chopped fresh coriander leaves
Vegetable oil, for frying
Chutney, for serving

Steps:

  • To make the dough: Mix the salt and flour in a medium bowl or a food processor. With a pastry blender, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.
  • To make the filling: Boil the potatoes until tender. Drain and set aside.
  • If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool.
  • Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and chile and cook for 2 minutes. Add the garam masala, turmeric, chile powder, and salt and cook 2 minutes more.
  • In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well.
  • To assemble the samosas: Divide the dough into 9 equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half.
  • Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
  • Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve with chutney.

POTATO PIEROGI DOUGH



Potato Pierogi Dough image

This pierogi dough uses freshly boiled potatoes. Leftover mashed potatoes are not used as the butter and milk in them will change the consistency.

Provided by Barbara Rolek

Categories     Appetizer     Dinner     Entree     Lunch     Snack

Time 45m

Number Of Ingredients 6

1 cup potatoes (peeled, freshly cooked; about 1 large potato)
1/4 cup canola oil
1 large egg (room-temperature)
2 cups all-purpose flour (plus flour for dusting the work surface)
1 teaspoon salt
1 cup of water

Steps:

  • Gather the ingredients.
  • Mash or run cooked potatoes through a food mill or ricer into a large bowl.
  • Add oil, egg, flour, salt, and water to the potatoes and combine well.
  • If the dough is dry, add more water, 1 tablespoon at a time, until moist. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.
  • On a floured surface, knead dough 3 or 4 minutes or until elastic. Cover the dough with plastic wrap and refrigerate at least 30 minutes.
  • Roll, cut, fill and cook pierogi .
  • Enjoy!

Nutrition Facts : Calories 162 kcal, Carbohydrate 23 g, Cholesterol 19 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 222 mg, Sugar 0 g, Fat 6 g, ServingSize 50 pierogi (10 servings), UnsaturatedFat 0 g

POTATO PASTRY DOUGH



Potato Pastry Dough image

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

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

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.

BEEF & POTATO HAND PIES (CORNISH PASTIES)



Beef & Potato Hand Pies (Cornish Pasties) image

Simple beef and potato hand pies (aka: classic Cornish Pasties) made with leftover roast and healthier store bought pie crust!

Provided by Dena Norton

Categories     lunch

Time 40m

Number Of Ingredients 6

3 cups each: cooked beef roast meat and potatoes
1/2 cup juices from cooked roast (stirred into meat and potato mixture)
Optional: cooked onions (carrots, English peas, or other veggies from your roast)
Dough for 2 pie crusts (if you're short on time, Trader Joe's has a frozen pie crust made with clean ingredients!)
1 egg (beaten)
sea salt and pepper

Steps:

  • Preheat oven to 400 degrees and line two baking sheets with parchment.
  • Roll out pie crusts and use a 8-9" tart pan or other pan, inverted, to cut the dough into 4 large circles. You may have to reform and roll the dough between cuttings to get all four circles. Lay 2 dough circles on each parchment lined baking sheet.
  • Pile about 1 1/2 cups of the meat and potato mixture (with juices) onto one half of each dough circle. Spread evenly over that half of the dough circle, leaving about 1/2" rim around the edge for crimping. Sprinkle some sea salt and pepper over the meat and potato mixture.
  • Use a pastry brush to brush the 1/2" rim of pastry with some of the beaten egg - this will serve as "glue" to seal the pastry edges.
  • Gently fold the "blank" side of each dough circle over the meat and potato filling side, matching the edges of the pastry to create a half-circle shaped hand pie. Use your finger to press and seal the edges of the pastry together, fluting them for decoration if desired.
  • Once each hand pie is formed, use a very sharp knife to lightly score the top of each pie.
  • Use a pastry brush to cover the surface of each hand pie with beaten egg.
  • Bake for 25-30 minutes or until crusts are golden and firm to the touch.

OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)



Our 30+ BEST Phyllo Dough Recipes (+Phyllo Cups with Fresh Fruit) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Breakfast     Dessert     Main Course     Side Dish

Time 33m

Number Of Ingredients 5

1 box precooked frozen phyllo dough cups
8 ounces softened cream cheese
1/4 cup confectioner's sugar
1 teaspoon pure vanilla extract
Fresh fruit

Steps:

  • Mix the vanilla, sugar, and cream cheese until smooth.
  • Use a piping bag to fill the individual phyllo shells.
  • Freeze for 10 minutes.
  • Top with fresh berries or fruit.

Nutrition Facts : Calories 310 kcal, ServingSize 1 serving

CARAMELIZED ONION AND POTATO KNISHES



Caramelized Onion and Potato Knishes image

As a young girl I was always baffled as to why my grandparents were so fond of knishes--to me, they were too big, too dense and too boring. These are much smaller and lighter, more like fluffy sour cream-and-herb-loaded baked potatoes wrapped in light, flakey pastry dough. For those intimidated by making and rolling out pastry dough, I can assure you that this is the most forgiving, most foolproof dough ever. I've made this recipe on both warm, humid days and cold dry days with nary an issue. Schmaltz lends both depth of flavor and flaky texture, but any neutral oil will work just fine.

Provided by Food Network Kitchen

Time 3h20m

Yield 15 to 18 pieces

Number Of Ingredients 17

2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 teaspoon baking powder
1 teaspoon kosher salt
6 tablespoons schmaltz, melted and cooled, or neutral oil, such as vegetable oil (see Cook's Note)
1 teaspoon distilled white vinegar
2 tablespoons schmaltz or neutral oil, such as vegetable oil (see Cook's Note)
2 large yellow onions, cut into a medium dice
Kosher salt and freshly ground black pepper
1 tablespoon chopped thyme leaves (from about 12 sprigs)
2 garlic cloves, minced
1 1/2 pounds russet potatoes, cut into medium chunks
5 ounces cream cheese, at room temperature
1/3 cup sour cream, plus more for serving
1/4 cup dill fronds, chopped
2 tablespoons minced chives (from 4 to 6 chives)
Nonstick cooking spray
1 large egg

Steps:

  • For the pastry: Whisk together the flour, baking powder and salt in the bowl of a stand mixer. Add the schmaltz, vinegar and 1/2 cup water and stir into a shaggy ball with a spoon or large rubber spatula. (It's OK if some of the flour remains dry at the bottom of the bowl; the dough will come together during kneading.) Attach the dough hook to the mixer and knead on medium speed until the dough is smooth and elastic, about 8 minutes. Dump out the dough onto a lightly floured surface and knead it into a uniform ball, about 30 seconds. Wrap the dough in plastic wrap and chill for at least 30 minutes while making the filling. (The dough can be made and refrigerated up to 1 day ahead.)
  • For the filling: Heat the schmaltz over medium-high heat in a medium heavy-bottom pot. Add the onions and 2 teaspoons salt and stir until coated. Cover and cook the onions, stirring occasionally, until they are translucent and begin to brown at the edges, about 15 minutes. Continue to cook, uncovered, stirring occasionally at first and then more frequently as the onions become sticky, soft and dark golden brown, about 30 minutes. Add the thyme and garlic and cook, stirring and scraping up all the browned bits from the bottom of the pan, until the mixture is very fragrant, about 1 minute. Remove from the heat and set aside.
  • Cover the potatoes with cold water in a medium pot. Bring to a boil, then lower to a simmer and cook until the potatoes until tender, 15 to 20 minutes. Strain the potatoes and then return them to the pot. Cook the drained potatoes over low heat, shaking the pot to prevent sticking, until the potatoes are dry, about 1 minute.
  • Combine the potatoes, caramelized onion mixture, cream cheese, sour cream, dill and chives in a large mixing bowl. Use a potato masher to mash the mixture together until everything is evenly combined. Season generously with salt and black pepper. Set aside to cool to room temperature. (The filling can be made and refrigerated in an airtight container up to 1 day ahead.)
  • To form the knishes: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or spray lightly with nonstick cooking spray and set aside.
  • Beat the egg with 1 tablespoon water in a small bowl and set aside.
  • Divide the dough in half. Use your hands to roll 1 of the dough halves into a 6-inch-long log on a lightly floured surface, then use a rolling pin to roll the log out into a 16-by-12-inch rectangle. The dough will be very thin. Square off the sides, if necessary to prevent the end pieces from being too thick and uneven.
  • Position the dough so that the long edges are parallel with the edge of the counter. Shape half of the filling into a 2-by-16-inch log. Transfer the filling on top of the dough, 1 inch in from the bottom edge. Gently stretch the dough up and around the filling. (It's ok if the dough tears a little as at this stage as it will be hidden as the dough is rolled up.) Then continue rolling up the filling in the dough into a long log. Score the log in 2-inch intervals and then cut the log into 8 segments.
  • Working with one segment at a time, turn the piece so one of the cut side is up and pinch and smooth the top until sealed. Turn over so the other cut side is facing up, and pinch and smooth that side until sealed as well. Place the formed knish, with a sealed side down, on one of the prepared baking sheets and then gently press down to flatten it slightly. Repeat the process with the remaining segments, pastry and filling until all the knishes have been formed (see Cook's Note).
  • Arrange the knishes about 1 inch apart on the baking sheets. Lightly brush the tops and sides with the reserved egg wash. Bake, rotating the pans halfway through, until the knishes are golden brown, 45 to 50 minutes. Cool at least 15 minutes before serving.
  • The knishes can be served hot, warm, or at room temperature with sour cream.

ISRAELI POTATO BOUREKAS (PAREVE)



Israeli Potato Bourekas (Pareve) image

Enjoy this easy recipe for dairy-free, Israeli-style potato bourekas made with mashed potatoes and baked in a sesame seed-topped puff pastry.

Provided by Giora Shimoni

Categories     Appetizer     Side Dish     Snack     Pie

Time 1h

Yield 8

Number Of Ingredients 11

For the Filling:
3 medium russet or Yukon Gold potatoes , peeled and cut into 1-inch pieces
1 to 2 tablespoons extra-virgin olive oil (or non-hydrogenated margarine or butter)
Optional: 1 onion (finely chopped)
Optional: 2 to 3 cloves garlic (minced)
Sea salt, to taste (or kosher salt )
Freshly ground black pepper, to taste
2 large eggs
For the Pastry:
1 (14- to 16-ounce) package puff pastry (sheets or pre-cut squares)
Garnish: sesame seeds

Steps:

  • Place the potatoes in a saucepan or stockpot with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat.
  • Cook uncovered until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes.
  • Drain the potatoes and place in a large bowl. Pass through a potato ricer or mash with a potato masher or wire whisk. Set aside to cool.
  • If adding the onion and garlic, warm the oil (or melt the margarine or butter) in a large skillet set over medium-high heat. Add the onion and garlic and sauté until soft and translucent, 5 to 7 minutes. Stir the mixture into the potatoes.
  • If you're not using the onions and garlic, simply add the olive oil, margarine, or butter to the potatoes.
  • Season to taste with salt and pepper.
  • In a small bowl, beat one of the eggs . While stirring the cool potato mixture, slowly add the beaten egg. Mix well until the egg is totally integrated into the mashed potatoes.
  • Heat the oven to 375 F / 190 C. Line a large rimmed baking sheet with parchment paper . Fill a small bowl with water. If using puff pastry sheets, cut them into 5-inch squares.
  • Place a heaping tablespoon of filling in the center of each square. Dip your fingers in the water and dampen the edges of the squares, then fold in half diagonally or vertically to form triangular or rectangular pastries. Pinch the edges together to seal the filling inside.
  • Beat the second egg and brush it over the tops of the bourekas. Sprinkle sesame seeds on top. Place the pastries on the prepared baking sheet and bake for 30 minutes or until the bourekas are puffed and golden.
  • Serve warm and enjoy.

Nutrition Facts : Calories 445 kcal, Carbohydrate 41 g, Cholesterol 47 mg, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, Sodium 207 mg, Sugar 1 g, Fat 28 g, ServingSize 8 servings, UnsaturatedFat 0 g

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From tfrecipes.com


POTATO PASTRY DOUGH RECIPE - FOOD.COM | RECIPE | PASTRY ...
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 delicio… Feb 13, 2019 - Adapted slightly from Vicki's Vegan Kitchen (Square One (2011)). This is a super tender, but easy to work with …
From pinterest.com.au


POTATO PASTRY DOUGH | PASTRY DOUGH, PASTRY CRUST, DOUGH
Oct 8, 2012 - 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 …
From pinterest.com


POTATO DOUGH RECIPES
Potato Dough Recipes MAKE-AHEAD POTATO BREAD. Provided by By Betty Crocker Kitchens. Categories Entree. Time 8h30m ... 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 …
From tfrecipes.com


BEST EVER POTATO PIE IN PHYLLO DOUGH PASTRY RECIPE - FOOD NEWS
Bourbon Sweet Potato Pie in Phyllo. Preheat oven to 350-degrees. Bake the sweet potatoes until they’re soft then remove the skin and put 2 cups of the flesh into a mixer. Add the eggs, 4 tablespoons melted butter, cream, salt, cinnamon, nutmeg, vanilla and bourbon and mix until well blended. Place one sheet of phylo dough over the bottom of the pie dish.
From foodnewsnews.com


HOW TO MAKE POTATO DOUGH - ALL INFORMATION ABOUT HEALTHY ...
Potato Pastry Dough Recipe - Food.com trend www.food.com. 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 …
From therecipes.info


POTATO PASTRY DOUGH RECIPE - FOOD.COM - PINTEREST.CA
Potato Pastry Dough Recipe - Genius Kitchen. Potato Pastry Dough Recipe - Genius Kitchen. Potato Pastry Dough Recipe - Genius Kitchen. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore • Food And Drink • Dessert • …
From pinterest.ca


POTATO PASTRY DOUGH RECIPE - FOOD.COM | RECIPE | PASTRY ...
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 delicio… Feb 5, 2017 - Adapted slightly from Vicki's Vegan Kitchen (Square One (2011)). This is a super tender, but easy to work with …
From pinterest.ca


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