Potato Pastry Food

POTATO PASTRY

Potato Pastry image

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

Ingredients

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

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

POTATO PIE

Potato Pie image

I've collected a large variety of recipes using our farm's crop of potatoes. This is a favorite. It has a wonderful pastry crust and is chock-full of sliced potatoes with onion, parsley and seasoning.-Patricia Wells, Riverhead, New York

Provided by Taste of Home

Categories Side Dishes

Time 1h50m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2-1/4 cups all-purpose flour
1 tablespoon sugar
1-1/4 teaspoons salt
1/2 cup shortening
1/4 cup butter
3-1/2 to 4 tablespoons cold water
FILLING
7 cups sliced peeled potatoes
1 medium onion, sliced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon minced fresh parsley
2 tablespoons butter
1/2 cup half-and-half cream

Steps:

Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.

Nutrition Facts :

SWEET POTATO PASTRY CRUST (VEGAN / GLUTEN FREE)

Sweet Potato Pastry Crust (Vegan / Gluten Free) image

This is a recipe I've modified from www.piginthekitchen.co.uk. If you do not need it to be gluten free then you can also make this recipe using regular pastry flour and no xanthan gum which I've also done and it turned out great. I've used it as a crust for apple pie and shoo fly pie. NOTE: this crust is slightly chewier than a regular pastry crust made with butter, if you want it to crisp up perhaps try brushing the edges with a non dairy spread.

Provided by mileen

Categories Dessert

Time 3h40m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 5

Ingredients

1 large sweet potato
1 cup rice flour (plus a few Tbsp more for kneading or rolling)
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon salt

Steps:

Cook the sweet potato by steaming or boiling, then mash it until smooth (discard skin). Put it in a bowl and refrigerate at least 2 hours before starting the pie.
Put the rice flour, xanthan gum and baking powder into a large mixing bowl and stir them all together.
Take the sweet potato out of the fridge and add the dry ingredients into the mash.
Sprinkle the counter with a few tablespoons of rice flour and knead the dough until it's no longer sticky.
Press the dough into a ball and then cover and refrigerate for another 30 minutes (I skip this step if I need to make the pie immediately).
Take the dough out of the fridge and roll it out on a floured surface, then press it into your greased pie pan. (I sometimes need a spatula to help pick it all up at once, it's more fragile than regular pastry dough and may need a little help being transferred from the counter to the pan).
Bake the shell right away or fill it first with the fruit or pie ingredients of your choice. Baking time depends on the kind of pie but it's usually around 40 minutes.

Nutrition Facts : Calories 86.5, Fat 0.3, SaturatedFat 0.1, Sodium 345, Carbohydrate 19.2, Fiber 1, Sugar 0.7, Protein 1.4

GLUTEN FREE POTATO SHORTCRUST PASTRY

Gluten Free Potato Shortcrust Pastry image

Unlike some other gluten free dough, this pastry rolls out quite well and is excellent for pies and even for things such as sausage rolls. I have used it to make gf Christmas mince pies with the addition of a little sugar. Cooking time is chilling time. It is important that the mashed potato be prepared well in advance and chilled (uncovered) for several hours beforehand. Please also ensure you weigh ingredients with an accurate kitchen scale as correct ratios are important. In response to a review, I have not tried substituting tapioca flour however in this instance think it may be too gluey.

Provided by Chickee

Categories Potato

Time 1h45m

Yield 450 grams pastry (1lb)

Number Of Ingredients 7

Ingredients

75 g rice flour
50 g cornflour
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1 teaspoon baking powder
100 g butter or 100 g margarine, well chilled and cubed
200 g well chilled cooked cooled mashed potatoes

Steps:

Place the rice flour, cornflour, salt, Xanthan Gum and Baking powder in a large mixing bowl and mix thoroughly. It is advantageous to use an electric whisk or food processor to get a really good mix.
Rub the butter or margarine into the flour with your fingertips until it resembles breadcrumbs.
Add the mashed potato and mix until just combined. DO NOT ADD ANY FURTHER LIQUID. Briefly work the dough , shape into a ball, wrap in clingfilm and refrigerate for 30 minutes.
Remove the pastry from the refrigerator and knead by hand for approximately 2 minutes until smooth. Refrigerate again (uncovered) for 1 hour.
Remove from refrigerator and roll out on a floured surface as required.

POTATO CANDY

Potato Candy image

The potatoes in this recipe provide starch and don't add flavor. You won't even know there are potatoes in it. You will only taste a sweet confection. When adding the confectioners' sugar and peanut butter, be aware that the amounts are approximate. You may add more or less, depending on your tastes.

Provided by Rhonda

Categories Desserts Candy Recipes

Yield 6

Number Of Ingredients 5

Ingredients

2 tablespoons mashed cooked potatoes
1 tablespoon butter
1 teaspoon milk
½ cup confectioners' sugar
1 cup peanut butter

Steps:

Mix together potatoes, butter or margarine, and milk. Add enough confectioners' sugar to make a stiff dough.
Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up. Chill and slice.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 19.1 g, Cholesterol 5.2 mg, Fat 23.6 g, Fiber 2.6 g, Protein 10.9 g, SaturatedFat 5.7 g, Sodium 224.4 mg, Sugar 13.8 g

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Potato Pastry Food

POTATO PASTRY

POTATO PIE

I've collected a large variety of recipes using our farm's crop of potatoes. This is a favorite. It has a wonderful pastry crust and is chock-full of sliced potatoes with onion, parsley and seasoning.-Patricia Wells, Riverhead, New York

SWEET POTATO PASTRY CRUST (VEGAN / GLUTEN FREE)

GLUTEN FREE POTATO SHORTCRUST PASTRY

POTATO CANDY

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