Loading ...
Sorry, an error occurred while loading the content.

Recipe: Smoky Potato Pie

Expand Messages
  • rojony57
    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
    Message 1 of 1 , Apr 12, 2007
    • 0 Attachment
      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.


      INGREDIENTS:
      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:
      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.
    Your message has been successfully submitted and would be delivered to recipients shortly.