Andre Soltners Treflai Potato Pie Recipes

Steps:

• Line the bottom of a nine-inch pie pan with a little more than half of the pastry and chill. Reserve and chill the remaining pastry.
• Cut the bacon strips crosswise into pieces a quarter-inch wide. Sautee the bacon until just beginning to brown around the edges. Drain on absorbent paper.
• Wash the potato slices in cold water to remove excess starch. Drain and dry them. Toss with parsley and season to taste with salt and pepper. Make a layer of overlapping slices of potato in the pastry shell, using half the potatoes. Cover with the pieces of bacon, then arrange the egg slices over the bacon and top with the rest of the potato. Spread with the creme fraiche. Refrigerate.
• Preheat the oven to 400 degrees.
• Roll out the remaining dough into a circle to fit the top of the pie. Beat the remaining egg yolk with a teaspoon of cold water, brush the edges of the pastry, cover the pie and crimp and seal the edges. Brush the top with egg wash and cut several decorative slits in it.
• Bake for 20 minutes. Lower the oven temperature to 350 degrees and bake 50 minutes longer, then lower the heat to 300 degrees and bake another 10 minutes. Allow the pie to rest 10 minutes before cutting and serving.

Steps:

• Preheat oven to 400 degrees F.
• Wash and boil potatoes in salty water with bay leaf until fork tender. Drain potatoes and mash along with horseradish, sour cream, and chives. Season with salt and pepper.
• Put mixture into a 10-inch skillet with 1 tablespoon olive oil and bake until golden and crispy. To serve, invert onto a plate and cut into pieces.

Steps:

• Preheat the oven to 300 degrees F.
• In the bowl of an electric mixer, combine the sweet potatoes and 1/2 cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. Pour the mixture into the pie shell and sprinkle with the remaining 1/4 cup sugar. Allow the pie to stand for 15 minutes before baking to allow the sugar to melt.
• Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving.

Steps:

• Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).
• Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
• Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.
• Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.
• Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.

Steps:

• Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.

Steps:

• Boil the potatoes in salted water until cooked.
• Preheat oven to 425*F.
• Drain the potatoes well, add the milk and butter and mash until smooth, then stir in the cheese and seasoning.
• Butter a 1 1/2 to 2 pint pie dish and sprinkle with the breadcrumbs, pressing them to the base and sides with the back of a spoon.
• Spoon the potato and cheese mixture into the dish and rough up the top with a fork.
• Brush with the melted butter.
• Bake for 20 to 30 minutes or until golden brown.
• Serve with pickled beets or red cabbage and thick slices of crusty brown bread (buttered of course!).

Steps:

• Set oven to 375 degrees.
• Line 2 9-in pie plates with pastry.
• In a skillet, cook first 5 ingredients over med heat until meat is no longer pink, and veggies are tender; drain, remove from heat.
• Stir in potatoes, broth and seasonings.
• Line two pie plates with pastry.
• Divide meat mixture between crusts.
• Top with remaining pastry; trim, seal and flute edges.
• Cut slits on top.
• Brush crusts with cream if desired.
• Bake for 30-35 mins, or until crust is golden brown.