MASHED POTATO PIE
I don't know where this recipe originated, but it has been an old stand by on my mom's dinner party tables for years. It actually bakes up to look quite impressive. Please don't try to substitute fresh mashed potatoes (believe me I have tried) the instant box stuff provides the perfect texture.
Provided by Richard-NYC
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Make mashed potatoes according to package directions for 7-8 servings.
- Stir garlic powder, eggs, Parmesan and one cup of the mozzarella into prepared potatoes.
- Pile mixture into a 9-inch deep dish pie plate.
- Sprinkle top with 1/4 cup of mozzarella and a sprinkle of paprika for color.
- Bake at 350°F until golden on top and puffy about 45 minutes.
Nutrition Facts : Calories 98.6, Fat 6.9, SaturatedFat 3.8, Cholesterol 65.8, Sodium 223.3, Carbohydrate 1, Sugar 0.3, Protein 7.9
POTATO PIE
I thought I better post this so that I would know where it is every time I go to make it. I am tired of searching through umpteem books each time. It is my husband's favorite dish and if I have to be honest I really enjoy it as well. It's a supper dish found in both Monmouthshire and the Welsh counties, traditionally served with pickled beets or pickled red cabbage. We like it with crusty brown bread and pickled beets. It's delicious!
Provided by MarieRynr
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
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!).
WHITE POTATO PIE
Here's a unique way to use one of our most versatile vegetables, the potato.
Provided by Kammie
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl mix sugar, baking powder, and salt, then add potatoes and butter or margarine; mix well. Gradually add whipping cream and milk, stirring until well blended. Stir in lemon rind, juice, vanilla, and nutmeg. Add beaten eggs and mix well.
- Pour mixture into pie shells and put in preheated oven. Bake for 55 minutes or until knife inserted in center comes out clean. Best when served cold.
Nutrition Facts : Calories 267 calories, Carbohydrate 26.1 g, Cholesterol 77.6 mg, Fat 17 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 7.8 g, Sodium 214.8 mg, Sugar 13.9 g
CRISPY AND CREAMY NEW POTATO PIE
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
SWEET POTATO PIE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield One 9-inch pie
Number Of Ingredients 10
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.
INDIAN POTATO PIE
This impressive vegetarian pie is really versatile - it tastes great hot, warm or cold, so you can make it well ahead
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 16
Steps:
- Put the potatoes in a large saucepan of cold, salted water, then bring to the boil. Turn down and simmer for 5 mins, add the sweet potatoes and continue to cook for 8 mins until just tender. Drain really
- Fry the onion in the oil until soft, add the cumin seeds for 1 min, then stir in the garlic, chilli and ginger with the remaining spices. Cook for a further 2-3 mins, then turn off the heat and stir into the potatoes with the peas, lemon juice and coriander.
- Heat oven to 190C/170C fan/gas 5. Halve the filo sheets, and use two-thirds of them, overlapping, to line a 22cm loose-bottomed cake tin with a little overhang. As you lay in each sheet, brush with melted butter and keep the rest covered with a clean tea towel. Spoon in filling and press down lightly. Cover with remaining filo, then fold up overhanging sides and scrunch up pastry near the edges.
- Poke several slits in the top of the pastry and brush with more butter. Sprinkle with the poppy seeds. Bake for 40-45 mins until golden brown. Serve either hot or at room temperature with lemon wedges.
Nutrition Facts : Calories 350 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.46 milligram of sodium
MELTY CHEESE & POTATO PIE
Drawing from the apres-ski classic tartiflette, this indulgent pie transforms into a cheesy fondue with creamy sliced potatoes and crisp puff pastry
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a pan of cold water, bring up to the boil and cook for 2 mins. Drain well, tip back into the saucepan and mix with the crème fraîche. Season, sprinkle over the nutmeg and set aside.
- Dust your work surface with flour, roll the first block of pastry to a circle about 28cm wide and place on a baking tray. Arrange a third of the potatoes in the middle of the pastry, then sit the cheese on top. Pile the rest of the potato around the cheese, leaving a 1cm border at the edge of the pastry.
- Roll the remaining pastry out to a circle about 30cm wide, dusting with more flour if needed. Brush the edges of the pastry on the tray with egg, then drape over the larger circle and seal the sides well, crimping as you go round. A tight seal is important to stop the cheese escaping.
- Brush all over with egg and lightly score a spiral into the pastry with the back of a knife. Bake the pie for 30 mins until golden brown and puffed up. As soon as the pie comes out of the oven, glaze with a little more egg and leave to cool for 5 mins.
- Meanwhile, whisk the shallot, mustard, vinegar and oil together. Place the chicory in a bowl and toss with the dressing. Serve the pie cut into oozy wedges, with the salad on the side.
Nutrition Facts : Calories 555 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium
SWEET POTATO PIE
Make and share this Sweet Potato Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, cream butter and sugar.
- Add eggs; mix well.
- Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
- Pour into pie shell.
- Bake at 425 degrees for 15 minutes.
- Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
- Cool; Store in refrigerator.
Nutrition Facts : Calories 459.1, Fat 24.4, SaturatedFat 11, Cholesterol 98.2, Sodium 687.6, Carbohydrate 53.4, Fiber 4, Sugar 23.2, Protein 7.7
BEEF AND POTATO PIE
Beef and vegetables baked in a delicious pie. Great for dinner and excellent warmed-up the next day as well. Other vegetables can be interchanged like celery, peas, etc. Two pounds ground beef can be substituted for sirloin.
Provided by Spongy
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h50m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 519.1 calories, Carbohydrate 46.1 g, Cholesterol 35.4 mg, Fat 26.8 g, Fiber 4.9 g, Protein 20 g, SaturatedFat 7.5 g, Sodium 527.4 mg, Sugar 4.4 g
MOM-MOM'S WHITE POTATO PIE
My Mom-Mom Beatrice taught me how to make a white potato pie when I was 12 years old. I always remembered the recipe and I make it every holiday for parties. The staff at work has fallen in love with it-so much that they actually order pies from me every holiday season! -Loretta Hooks, Dover, Delaware
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 2 pies (8 servings each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, combine 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle half the mixture in the bottoms of both pie crusts; bake until lightly browned, 7-10 minutes. , Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, about 10-15 minutes, stirring occasionally. Drain. , In a large bowl, mash potatoes with butter; beat until fluffy. Add eggs, condensed milk and vanilla; mix well. Stirring continuously, slowly add evaporated milk; mix until smooth. Add remaining sugar, cinnamon and nutmeg; mix well. Pour potato mixture into prepared crusts; do not over-fill. Sprinkle with remaining cinnamon sugar mixture. Bake until pie is set or until a knife inserted in the center comes out clean, about 45 minutes. Cool on a wire rack 1 hour before serving. If desired, sprinkle with confectioner's sugar.
Nutrition Facts : Calories 308 calories, Fat 13g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 168mg sodium, Carbohydrate 43g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.
LEEK, CHEESE & POTATO PIE
Celebrate leeks with our cheesy leek and potato pie, topped with a lovely crumbly pastry lid. Serve with a watercress salad for a satisfying supper
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
- Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
- In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
- Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
- Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
- Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
- Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.
Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium
DEEP-DISH CHEESE, ONION & POTATO PIE
Vegetarian comfort food for cold winter evenings - great for lunch the next day, too
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 2h10m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide. Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.
- Place a layer of potatoes over the tart and scatter over some of the sliced onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix.
- Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 mins, reduce the temperature to 180C/ fan 160C/gas 4, then carry on baking for 1 hr until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad or baked beans on the side.
Nutrition Facts : Calories 820 calories, Fat 52 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.53 milligram of sodium
OLD-FASHIONED SWEET POTATO PIE
This is a down home fresh sweet potato pie. I hope you enjoy this recipe as much as my family.
Provided by Lisa H.
Categories Desserts Pies Sweet Potato Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the sweet potatoes, eggs, evaporated milk, cinnamon, nutmeg, cloves and salt. Pour into the pie crust.
- Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a knife inserted in center comes out clean. Top with whipped topping or serve warm with vanilla ice cream.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 29.7 g, Cholesterol 78.9 mg, Fat 11.9 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 4.5 g, Sodium 400.2 mg, Sugar 7.8 g
EASY SWEET POTATO PIE
This is my family's favorite around the holidays. The rum and butter give the pie a rich flavor.
Provided by IRENED
Categories Desserts Pies Sweet Potato Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Into food processor, put sweet potatoes, evaporated milk, sugar, salt, cinnamon, nutmeg, rum, eggs and butter or margarine. Blend until smooth. Pour into pie shell.
- Bake for 10 minutes in preheated oven. Reduce heat to 300 degrees F (150 degrees C). Bake for about 50 minutes more, or until the filling is firm.
Nutrition Facts : Calories 325.9 calories, Carbohydrate 34.2 g, Cholesterol 73.2 mg, Fat 17.6 g, Fiber 2.6 g, Protein 6.7 g, SaturatedFat 7.8 g, Sodium 380.4 mg, Sugar 16.8 g
WORLD'S BEST SWEET POTATO PIE
Being from the South, we love our sweet potato pie. While many use many different ingredients to make their sweet potato pie this one stands out for its simplicity and goodness. This recipe was passed down to me from my best friend's mother who would cook the absolutely best sweet potato pies. After asking many times she finally wrote it down for me. Prepare yourself for the world's best sweet potato pie. Enjoy with whipped cream.
Provided by Lewis
Categories Desserts Pies Sweet Potato Pie Recipes
Time 3h
Yield 24
Number Of Ingredients 11
Steps:
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 40 to 50 minutes. Drain water, peel sweet potatoes, and mash in a bowl.
- Preheat oven to 425 degrees F (220 degrees C).
- Mix butter and eggs together in a bowl until smooth; stir into mashed sweet potatoes. Mix milk, sugar, flour, vanilla extract, nutmeg, baking powder, and lemon juice into sweet potato mixture; pour into the 3 pie shells.
- Bake in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted in the center of a pie comes out clean, about 40 minutes more. Cool pies for 15 to 30 minutes before refrigerating to cool completely, 1 to 2 hours.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 32 g, Cholesterol 63.7 mg, Fat 17.4 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 244 mg, Sugar 12.4 g
POTATO PIE
I've collected a large variety of recipes using our farm's crop of potatoes. This is a favorite. It has a wonderful pastry crust and is chock-full of sliced potatoes with onion, parsley and seasoning.-Patricia Wells, Riverhead, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
COTTAGE PIE BAKED POTATOES
This family-friendly dish turns cottage pie on its head. Instead of capping the saucy mixture of simmered meat and vegetables with mashed potatoes, the filling becomes the topper for baked potato boats.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pierce the potatoes with a fork in a few spots. Put on a microwave-safe plate and microwave until tender, 14 to 16 minutes.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the garlic, onion, thyme and 1/4 teaspoon salt. Cook, stirring, until the onion is soft, about 4 minutes. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes.
- Stir in the beef broth, ketchup and Worcestershire sauce and bring to a gentle simmer. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Stir in the peas and carrots and warm through, about 1 minute; season with salt and pepper.
- Preheat the broiler. Halve the potatoes lengthwise and fluff the flesh with a fork; top each potato half with 1/2 tablespoon butter and season with salt and pepper. Place on a baking sheet. Divide the meat mixture among the potato halves, then top with the cheese. Broil until melted, about 2 minutes.
Nutrition Facts : Calories 650, Fat 36 grams, SaturatedFat 20 grams, Cholesterol 122 milligrams, Sodium 842 milligrams, Carbohydrate 53 grams, Fiber 5 grams, Protein 29 grams, Sugar 5 grams
SWEET POTATO PIE
Alton Brown's tops his smooth Sweet Potato Pie with crunchy pecans. Get the recipe from Food Network.
Provided by Alton Brown
Categories dessert
Time 1h25m
Yield 1 (9-inch) pie
Number Of Ingredients 11
Steps:
- Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
- Preheat the oven to 350 degrees F.
- Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
- Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.
LOADED BAKED POTATO SLAB PIE
This showstopper of a side dish is the ultimate pot pie, perfect for Thanksgiving, a dinner party or any holiday. We took a creamy potato gratin, added salty bacon and stuffed it all inside a tender, flaky crust.
Provided by Cooking Channel
Categories side-dish
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the crust: Pulse the flour, sugar and salt in a food processor to combine. Add 1/3 of the cubed butter, and pulse until combined. Add the remaining butter, and pulse until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/4 cup ice water, pulsing until evenly combined. Squeeze the dough between your fingers; if it doesn't hold its shape, add 1 to 2 tablespoons more water. Turn the dough out onto a flour-dusted surface, and press into a ball. Break off 1/3 of the dough and form into a ball; form the remaining piece into a second ball. Wrap both in plastic and flatten into 1-inch-thick squares. Refrigerate at least 1 hour.
- For the filling: Meanwhile, peel the potatoes, and slice 1/4 inch thick on a mandoline or with a sharp knife. Cook the bacon in a medium pot over medium heat, stirring occasionally, until crisp, about 10 minutes; remove with a slotted spoon, and let drain on a paper towel. Discard all but 2 tablespoons of the bacon fat. Cook the onions in the pot, scraping up any brown bits from the bottom, until softened and translucent, 3 to 4 minutes. Stir in the flour; when it coats the onions, gradually whisk in the half-and-half. Add the potatoes and salt, and bring to a boil. Lower the heat to medium-high, and cook, stirring, until the mixture has thickened and the potatoes are softened just enough to pierce with a fork but offer some resistance, about 10 minutes. (They will continue to cook in the oven.) Remove the pot from the heat, and stir in the sour cream. Season with 1 teaspoon more salt and several grinds of pepper. Set aside to cool while you prepare the crust.
- Position an oven rack in the center of the oven, and preheat to 425 degrees F. Spray an 8-inch square baking dish with cooking spray.
- To assemble: Lightly dust a work surface with flour. Roll the larger piece of dough into a 12-inch square about 1/8 inch thick. Transfer the dough to the prepared baking dish, pressing it into the corners as necessary. (Leave any overhang for pressing together with the top crust later.) Sprinkle the breadcrumbs over the dough. Top with the potato mixture, and shake the pan to distribute evenly. Sprinkle the crispy bacon on top.
- Roll the remaining dough to 1/8 inch thick, and place it on top of the pie. Press it together with the overhanging bottom crust with your fingers to seal the edges, and trim to 1 inch around the dish. Roll the dough under, and press it into the top of the dish; crimp the edges with your fingers, or press with a fork. Cut slits into the top of the dough to allow steam to escape.
- Bake the pie on a rimmed baking sheet on the center rack for 30 minutes, then rotate the pie to allow even browning. Continue to bake until the dough is nicely browned, especially on the bottom and sides, and the potatoes are tender when pierced with a knife, 30 to 40 minutes more. Let cool for 25 minutes before cutting.
COUNTRY POTATO PIE
I use Washington potatoes but any good russet works well. This has been a great side dish that everyone loves and it is perfect for a potluck. I've always made this in my Cuisinart, no need to wash between steps. The prep time is for using a food processor, but you can do it the old fashioned way too!
Provided by momaphet
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven 375 degrees Fahrenheit.
- Spray or grease a 9 inch deep dish pie dish or similar sized baking dish.
- Pat shredded potatoes into the baking dish with the edge a little higher than the rest.
- Layer the chopped onions (see Note) on top of the potatoes or mix them together if you prefer.
- Sprinkle the cheese over the top of the potatoes and onions.
- In food processor bowl, using the knife blade, add the salt, pepper, eggs, milk, dry mustard, garlic powder, and paprika.
- Pulse a couple of times.
- Carefully pour mixture over the potato mixture.
- Note: I originally would sauté the onions in a little oil, but now skip that step; you might prefer them that way.
- Bake 45 minutes.
Nutrition Facts : Calories 229.7, Fat 9.5, SaturatedFat 5.5, Cholesterol 87.5, Sodium 362.6, Carbohydrate 25.8, Fiber 3.1, Sugar 1.9, Protein 10.9
SKILLET POTATO PIE
Make and share this Skillet Potato Pie recipe from Food.com.
Provided by Shirl J 831
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook potatoes, slice 1/4 in. thick.
- Mash lightly just until broken up into several pieces.
- Stir in buttermilk and scallions and season with salt and pepper.
- Heat just enough oil to coat bottom of non stick skillet.
- When hot enough, pour in potato mixture and pat in evenly.
- Turn the heat to moderate and cook until the bottom of the pie is crisp and browned.
- Slide out onto a plate and cut into wedges.
APPLE, CHEESE & POTATO PIE
Put a savoury twist on apple pie with potato, cheese and onion, as well as mustard and thyme. The sweet and savoury flavours create a stunning pie
Provided by Liberty Mendez
Categories Dinner
Time 1h40m
Number Of Ingredients 15
Steps:
- First, make the pastry. Tip the flour, cheese and a pinch of salt into a large bowl and mix. Add the butter and rub it in using your fingertips until the mixture resembles breadcrumbs. Mix in 4-5 tbsp cold water, and bring together into a dough. Wrap and chill for 30 mins.
- To make the filling, melt the butter in a medium saucepan over a medium heat, then add the oil and onions and cook for 10-15 mins until caramelised. Add the thyme and fry for 1 min more. Tip in the flour, and stir to combine. Gradually stir in the stock, adding it in small amounts to prevent lumps forming. Bring to a simmer and cook for 10 mins, stirring occasionally. Stir in the mustard and vinegar towards the end of the cooking time.
- Meanwhile, put the potatoes in a large pan of cold water, bring to the boil and cook for 4-5 mins until just cooked and still holding their shape. Drain well, then stir into the sauce. Add the apples, cheddar and some seasoning, and stir again. Heat the oven to 200C/180C fan/gas 6.
- Pour the filling into a 28cm oval baking dish (ours was 28 x 18.5 x 6.5cm). While it cools, roll out the pastry on a surface lightly dusted with flour to the thickness of a £1 coin. Cut into strips roughly 1cm wide. Lay half the strips across the dish horizontally, leaving gaps of a few millimetres in-between, then, one by one, weave in the remaining strips vertically, using an over and under technique, also spacing them apart by a few millimetres. Re-roll any trimmings and cut into flowers, leaves, or other shapes to decorate, if you like (see tip, below). Arrange any pastry shapes on top, then brush with the beaten egg.
- Bake for 50 mins, keeping an eye on it - you may need to cover the top with foil if it's starting to brown too quickly. Leave to cool for at least 10 mins before serving.
Nutrition Facts : Calories 708 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium
CHEESY POTATO PIE
Simmer ground beef, onion and steak sauce then spoon it into a dish for this Cheesy Potato Pie. Top it with mashed potatoes for a hearty Cheesy Potato Pie. Make this recipe when you need to warm up on chilly nights, or when the family could use some comfort food.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Brown meat with onions in large skillet; drain. Add A.1.; bring to boil. Spoon into 1-1/2-qt. baking dish.
- Mix potatoes and cheese; spread evenly over meat mixture.
- Bake 12 to 15 min. or until heated through (165°F).
Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
More about "potato pie recipes"
MEAT AND POTATO PIE RECIPE - BBC FOOD
From bbc.co.uk
POTATO AND EGG PIE WITH BACON AND CRèME FRAîCHE
From foodandwine.com
TUNA AND POTATO PIE | FOOD FROM PORTUGAL
From foodfromportugal.com
DEEP SOUTH SWEET POTATO PIE RECIPE - DIVAS CAN COOK
From divascancook.com
POTATO PIE | TESCO REAL FOOD
From realfood.tesco.com
SWEET POTATO PIE | I HEART RECIPES
From iheartrecipes.com
SUPER POTATO PIE RECIPE - TODAY
From today.com
POTATO PIE RECIPE - ANDRé SOLTNER | FOOD & WINE
From foodandwine.com
Servings 6-8
- In a medium bowl, combine the flour and salt. Using your fingertips, rub the butter into the flour until it resembles coarse meal. Make a well in the center, pour in the beaten yolk mixture and stir until just moistened. Gather the dough into a ball. Working quickly, roll out the dough on a lightly floured surface into a 12-by-6-inch rectangle. Starting at a short end, fold the dough in thirds, forming a 4-by-6-inch rectangle. Wrap the rectangle in plastic and refrigerate overnight. Remove the pastry from the refrigerator 15 minutes before rolling out to soften slightly.
- Halve the pastry. On a lightly floured surface, roll out 1 piece into a 12-inch round. Place the dough in a 9-inch pie plate without stretching. Do not trim the overhanging pastry. Roll out the second piece of pastry into a 10-inch round; transfer to a parchment-lined baking sheet. Refrigerate the pastry for 10 minutes.
- Preheat the oven to 400°. In a small skillet, cook the bacon over moderately high heat until softened and just beginning to brown, about 2 minutes. Transfer the bacon to paper towels to drain.
- Peel the potatoes and slice them 1/8 inch thick. Rinse the slices in cold water, drain and pat dry. In a medium bowl, toss the potatoes with the parsley; season with salt and pepper.
PATATNIK (SAVOURY POTATO PIE): A TASTE OF BULGARIA - KITCHEN FRAU …
From kitchenfrau.com
HOW TO MAKE MEAT AND POTATO PIE RECIPE - BBC FOOD
From bbc.co.uk
PITTA DI PATATE – POTATO PIE - ITALIAN FOOD BOSS
From italianfoodboss.com
SOUL FOOD SWEET POTATO PIE: A SOUTHERN TRADITION - CHOPNOTCH
From chopnotch.com
MEERA SODHA’S VEGAN RECIPE FOR CARAMELISED ONION, SAFFRON AND …
From theguardian.com
PLEASING POTATO PEEL PIE - DOWNTON ABBEY COOKS
From downtonabbeycooks.com
SAVORY IRISH POTATO PIE RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
CHEDDAR CHEESE AND POTATO PIE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
TRINIDAD ALOO (POTATO) PIE - COOKING WITH RIA
From cookingwithria.com
DISCOVER SALMON POTATO PIE 'S POPULAR VIDEOS | TIKTOK
From tiktok.com
POLISH POTATO PIE - COOKINPOLISH - POLISH FOOD RECIPES
From cookinpolish.com
SWEET POTATO PIE {BEST RECIPE!} - WELLPLATED.COM
From wellplated.com
HOW TO MAKE THE PERFECT MEAT AND POTATO PIE – RECIPE
From theguardian.com
LIST OF POTATO DISHES - WIKIPEDIA
From en.wikipedia.org
SWEET-POTATO PIE RECIPE - SUSAN SPICER | FOOD & WINE
From foodandwine.com
CHEESE AND POTATO PIE RECIPE - BBC FOOD
From bbc.co.uk
POTATO PIE (BAKED) - SIMPLY TRINI COOKING
From simplytrinicooking.org
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #potatoes #vegetables #oven #dietary #low-sodium #low-in-something #equipment
You'll also love