Food Facts for the Kitchen Front
Potato Pastry
Page 59
| Course Type: Other
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Recipe Review
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.
Comments
bunyip - 8th October 2012
G'day Sovay! I know you from Librarything , where I am the more active better half of dajashyb. I am looking forward to the progress of your project, though I do wonder why you started with Woolton Pie. Is this some sort of reflection of the current economic climate in the UK?
Sovay - 9th October 2012
Hi Bunyip! Things aren't at quite such a low ebb here - I started with the Woolton Pie because I had half a swede and some left-over mashed potato knocking around and knew I was going to have to cook something from this book, so decided I might as well get it over with!
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