Food Facts for the Kitchen Front
Potato Pastry
Page 59
| Course Type: Other
(1 review)
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Sovay from Northern England,
This is basically 1 part fat to 2 parts flour to 4 parts mashed potato, with a little salt. It wasn't a great success as the lid of a Lord Woolton Pie - it ended up rather thin and tough (rubbery rather than hard).
However I had some offcuts and didn't want to waste them, so I rolled out a rectangle, brushed it with mustard, sprinkled it with an almost invisible amount of grated cheese, folded it over and cut it into kind of Austerity Cheese Straws, which puffed up nicely and were surprisingly good when eaten hot.
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