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Potato Pastry

Potato pastryIngredients

40z or 110g mashed potato
4oz or 110g flour
3oz or 75g fat
salt/ pepper/ water

Preparation time: 30 mins

Makes 1/2lb pastry 225g, to line or top 7"/ 18cm pie

  1. Rub the fat into the flour, and the salt (and pepper if making a savoury pie)

  2. Add the mash potato and mix well

  3. Slowly add the water until you have a stiff dough

  4. Roll out and line the pie dish and/or put a top on a pie

  5. Leave to rest for 15 minutes and then cook

Add the seasoning to the flout and rub in fat until it resembles fine breadcrumbs. Mix in the potatoes, kneading firmly, and adding a little water - sufficient to make a stiff dough. Leave to rest for 15 mins before use.

You can use this pasty for fruit pies, apple works well, but it can be used for any kind of pie as it a light pastry

Greek Lemon Potatoes


900 g/ 2lb potatoes
juice and zest of 1 lemon
salt and pepper
50g/ 2 oz margarine or butter
lemon twists to garnish

Preparation time: 10 mins
Cooking time: 50 mins
Oven temperature: 190°C – Gas mark 5 – Moderately hot

1. Heat the oven to 190’C/ 375’F/ gas 5. Scrub/ peel the potatoes and cut into thick slices. Place the cut potatoes into an oven proof dish, sprinkle with grated lemon zest and half the juice; season and dot the margarine/ butter over the surface and bake for 15 mins

2. Drain the excess fat from the dish; sprinkle the remaining lemon juice on the potatoes. Bake for 20-25 mins until brown and cooked

3. To serve – transfer the potatoes using a slotted spoon into a warmed dish, garnish with lemon twists and serve