Potato Shortcrust Pastry is a traditional British recipe for a form of shortcrust pastry (pie crust) that uses riced, cooked, potatoes to bulk-out the mixture. The full recipe is presented here and I hope you enjoy this classic British dish of Potato Shortcrust Pastry.
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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
60g potatoes, peeled, cooked and riced (basically press the cooked potato through a fine sieve)
1 tsp salt
75g butter
sufficient cold water to bind
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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