I found this recipe a long time ago in a cookery book that cost one shilling back in the day. I have been using it for about 15 years without fail when I have a small amount of mashed potato left. We love pies and pretty much anything that has pastry, so having an easy go to recipe, made form left over spuds, will always be a winner in this house. Its tastes like a short crust pastry but slightly silkier in texture. And it couldn’t be easier to make. This recipe makes enough to top a standard pie dish. So double to do a base and I would suggest par baking if you are doing both a top and bottom. Its great for picnic and lunch box pies as well as sausage rolls.
- 4oz’s / 113g mashed potatoes
- 4oz’s/113g plain flour (extra for dusting)
- 3 oz’s/85g butter/dripping or margarine
- pinch of salt
- half teaspoon baking powder
- Mix flour, baking powder and salt together.
- Rub in the fat or butter lightly
- Add the mashed potatoes and mix to a stiff dough. you can moisten with a little water if necessary.
- On a dusted surface, roll out as necessary.
- Use for both sweet and savoury dishes.