Recipe: Smoky Potato Pie
- Courtesy of Veggie Jews
Smoky Potato Pie
[From Amanda Berne, in today's SF Chronicle]
Makes 10-12 pies
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.
2 cups peeled, cubed potatoes
2 tablespoons olive oil
1 onion, sliced
1 red pepper, chopped
2 cloves garlic, chopped
1 teaspoon 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 sheets frozen puff pastry dough
Instructions: 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. 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.
Per pie: 290 calories, 4 g protein, 28 g carbohydrate, 19 g fat (3 g
saturated), 0 cholesterol,
260 mg sodium, 2 g fiber.