Potato Pastry Ww2 Food

POTATO PASTRY DOUGH

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.

POTATO PASTRY

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.

WOOLTON PIE

Steps:

• FOR THE FILLING:.
• Place all ingredients except for parsley into a large pot.
• Add just enough water to cover.
• Cook over medium heat, stirring occasionally to prevent vegetables sticking to pot.
• Allow the mixture to cool.
• Sprinkle with parsley and season to taste.
• FOR THE CRUST:.
• Combine salt, flour and baking powder.
• Rub shortening into flour mixture.
• Gently mix in potato.
• Add a little water if desired to create desired consistency.
• Knead
• Roll out onto floured board.
• Place pie filling into a deep pie dish or casserole dish.
• Cover with Potato pastry
• Bake in 400 F oven for 25-30 minutes or until pastry is lightly browned.
• Serve with gravy.