Potato Shortcrust Pastry RecipeOrigin: Britain Period: Traditional |
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Ever since potatoes appeared in Europe they have been used to bulk-out other carbohydrate sources — whether as potato starch, commonly used in Italy, or as boiled and mashed potato. Here the potato is added to flour to bulk-out a traditional shortcrust pastry. The recipe below is sufficient for a 25cm dish. Ingredients:
140g self-raising flour 
Potato Shortcrust Pastry Preparation:Method:Combine the dry ingredients and potatoes then rub-in the butter until the mixture resembles fine breadcrumbs. Add just enough cold water to bring the mixture together as a firm dough. Roll out and use as your normally would shortcrust pastry. This pastry works anywhere you would normally use a shortcrust pastry: most especially pies, flans and quiches. |
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