Smoky Potato Pie
Serves 8
Published in: San Francisco Chronicle
2 cup peeled -- cubed potatoes
2 tablespoons olive oil
1 onion -- sliced
1 red pepper -- chopped
2 clove garlic -- chopped
1 teaspoons smoked paprika
1 bay leaf
1/3 cup raisins
1/3 cup green olives with pimentos -- sliced
Salt and pepper to taste
1 cup vegetable broth or water
2 sheet frozen puff pastry dough
1 egg beaten with 1 tablespoon water (optional)
Bring a medium pot of water to a boil. Add potatoes and cook until tender
almost all the way through when pierced with a fork. Drain and set aside.
Heat the olive oil in a medium pan over medium heat. Add the onion and
pepper and cook for about 15 minutes, stirring occasionally until they
turn golden. Add garlic; cook for 1 minute. Add paprika, bay leaf,
raisins and olives. Season with salt and pepper, and cook for 30 seconds
more. Add potatoes to the pan along with the vegetable broth. Simmer,
stirring often and mashing some of the potato mixture as you go. Season
to taste (potatoes need plenty of salt). Cook for about 5-10 minutes
until flavors are well combined, adding water as needed to keep filling
moist, but not soupy. Allow to cool. While the filling is cooling, thaw
the puff pastry dough according to package directions. Preheat oven to
375 . Grease two baking sheets or line with parchment paper. Roll out
pastry to 1/8-inch thickness. Using a 6-inch plastic lid as a template,
cut the dough into circles. Place the circles onto the baking sheets.
Mound about 1/4 cup of the filling on the lower third of each circle,
leaving a 1-inch border. Lightly brush the edge of the dough with water,
then fold the dough over the filling to make a half-moon shape. Crimp the
edges with a fork. Brush the pie tops with egg wash, if desired. Cut a
small slit into the top of each pie. Bake the pies for 15 to 20 minutes
or until the tops and edges are lightly browned. Remove pies to a wire
rack to cool slightly before eating.
Makes 10-12 pies
Recipe Notes
Recently, I went on the best date of my life. It was a third date,
and we went to my favorite beach in Point Reyes. Taking charge, my
date prepared a picnic lunch, complete with thick wool blanket to sit
on and camping stove for tea afterward.
Opening one of the foil-wrapped packages, I found a beautiful Cornish
pasty, a handheld savory pie that originated in Cornwall, England. My
date is English, and often craves these simple, portable meals, so he
figured out how to make them. They were delicious even when cold.
This is great with flaky, buttery puff pastry dough, and the store-
bought kind is very nice. Even cold, these are delicious. Any
leftover filling makes a wonderful side dish.
Exported from A Cook's Books -- Recipe management for Macintosh
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