Potato Pie Patatnik Recipes

Steps:

• Peel and grate potatoes.
• Salt and leave aside for 15 minutes.
• Strain potatoes dry (salting would have caused the potatoes loosing water).
• Grate onions and mix with the potatoes and dried thyme (you can add a bit of dried mint as well).
• Heat oil in a shallow pan.
• Add the potato mixture to the pan and spread evenly, forming a sort of 1- 2 cm thick pancake.
• Cover with a lid and fry until the bottom is golden and a crust forms.
• Hold pan with lid on and turn over the potato pie on the lid.
• Slide potato pie on the uncooked side and repeat above steps until fried to golden.
• Repeat until mixture runs out.

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!).