Tuscan Potato And Onion Pie Recipes

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CARAMELIZED ONION POTATO TART

Provided by Tyler Florence

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 6



Caramelized Onion Potato Tart image

Steps:

  • Preheat oven to 350 degrees F.
  • Set a large skillet over medium heat and add 4 tablespoons of olive oil. Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and brown all over.
  • Using a mandolin (or sharp knife), finely slice the potatoes into rounds (you can place them in a bowl with a wet towel over the top to stop them from going brown while you work). Place the potatoes into a bowl and season with salt and pepper. When ready, add the onions and toss to combine without breaking potatoes.
  • Add about 1 tablespoon water to the same pan the onions were cooked in and allow it to come to a bubble. Using layered paper towels, wipe the pan clean.
  • Add some extra-virgin olive oil to the pan and add the potatoes to the pan, making sure the potatoes are flat. Top with the diced butter.
  • Take a piece of parchment paper and fold in half. Find the middle of the parchment along the crease and hold in place with your finger. Taking the right side of the parchment, pull it towards the center and fold it straight down to create a diagonal edge. Fold the parchment in half to create a triangle. Place the pointed edge in the middle of the saute pan on top of the potatoes to find its radius. Make a marker of where the pan edge ends (or starts). At this point you can cut the parchment at this marker and open to reveal a circle.
  • Cover the potatoes with the parchment paper and press down. Drizzle some extra-virgin olive oil over the top so it down burn and rub it in.
  • Place the pan into the oven on the top rack and bake for about 45 minutes.
  • When done remove from oven and run a knife around the edge to separate from the pan. Place a large plate on top of the saute pan and flip. Remove the saute pan. Allow to cool slightly before cutting into slices.

1 large onion, sliced
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 large Russet potatoes, washed
2 to 3 tablespoons butter, broken into small pieces
Special equipment: parchment paper cut into large circle to fit saute pan

TUSCAN ROASTED POTATOES & LEMON

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 7



Tuscan Roasted Potatoes & Lemon image

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.
  • Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot.

2 pounds Yukon Gold potatoes, unpeeled and 1-inch-diced
8 large garlic cloves, smashed and peeled
2 large or 4 small branches fresh rosemary
1/2 large lemon, cut in half through the stem and thinly sliced crosswise
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
Fleur de sel

BAKED POTATOES AND ONION PIE

Make and share this Baked Potatoes and Onion Pie recipe from Food.com.

Provided by keen5

Categories     Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 6



Baked Potatoes and Onion Pie image

Steps:

  • Preheat oven to 400°F.
  • In a buttered 13x9 inch baking dish, place 1/3 of the potatoes and 1/3 of the onions; sprinkle with salt and pepper and dot with 1/3 of the butter.
  • Do this twice more.
  • Cover and bake for 45 minutes or until tender.
  • Uncover and bake until top is lightly browned.
  • Remove from oven, let cool for 5 minutes.
  • Loosen around edge and invert on a heat-proof platter.
  • Sprinkle cheese and cayenne on top and return to oven to brown cheese.

Nutrition Facts : Calories 319.2, Fat 13.5, SaturatedFat 8.4, Cholesterol 36, Sodium 192, Carbohydrate 43.7, Fiber 5.5, Sugar 3.4, Protein 7.5

4 lbs potatoes, pared and very thinly sliced (8 cups)
2 large onions, thinly sliced (3 cups)
1/2 cup butter
1/2 cup freshly grated parmesan cheese
cayenne pepper, to taste
salt and pepper

POTATO AND CARAMELIZED ONION TART

Provided by Sandra Lee

Time 1h15m

Yield 4 servings

Number Of Ingredients 8



Potato and Caramelized Onion Tart image

Steps:

  • Preheat the oven to 375 degrees F.
  • Prepare the pie crust according to package instructions. Flatten into a disk and chill in the refrigerator while preparing the filling.
  • In a large saute pan over medium heat, heat the canola oil. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions are dark golden brown, 10 to 15 minutes. Remove from the heat.
  • In the meantime, using the slicing blade attachment of a food processor, or with a box grater, slice half the potato into 1/8-inch-thick slices. Place in cold water to avoid browning. (Reserve the remaining half of potato for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.)
  • In a small bowl, stir together the cream cheese, Italian seasoning, mustard and season with salt and pepper.
  • Remove the pie crust from the fridge and roll into a 12-inch round about 1/4-inch thick. Place on a parchment-lined baking sheet. Spread the cream cheese mixture in an even layer over the pie crust, making sure to leave a 1-inch border around the edge.
  • Dry the potatoes thoroughly and place an even layer on top of the cream cheese, overlapping slightly to fit and keeping 1/2-inch from the edge of the cream cheese. Over the top of the potatoes place an even layer of caramelized onions. (Reserve 1/2 cup of the onions for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Fold over the edges of the crust to create a 1-inch-wide border around the tart filling.
  • Bake until the crust is golden and the potatoes are cooked through, 30 to 35 minutes. Allow to cool for 5 minutes before slicing.

1/2 box instant pie crust mix
2 tablespoons canola oil
2 large onions, thinly sliced
Salt and freshly ground black pepper
1 russet potato, sliced thinly
4 ounces cream cheese, softened
1 tablespoon Italian seasoning
1 tablespoon spicy brown mustard

POTATO SALAD - TUSCAN STYLE

Wonderful flavor and color! I prefer this served at room temperature but you can make the salad several hours before and refrigerate it.

Provided by Lorac

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11



Potato Salad - Tuscan Style image

Steps:

  • Cook potatoes in salted water until tender, drain.
  • In the meantime, add 1/4 cup olives, vinegar, garlic, mustard, and honey to a blender or food processer and process until combined.
  • Gradually add oil with blender/processer running until combined.
  • Add parsley, salt and pepper to taste.
  • Place potatoes, 1/2 cup olives, pepper strips and onion in a large bowl, add dressing and toss to combine.

Nutrition Facts : Calories 405.7, Fat 29, SaturatedFat 4, Sodium 298.6, Carbohydrate 34.6, Fiber 4.4, Sugar 6.3, Protein 3.7

2 lbs baby red potatoes, quartered
3/4 cup pitted kalamata olive, divided
1/2 cup sliced roasted red pepper
1/2 cup thinly sliced red onion
1/4 cup balsamic vinegar
3 cloves garlic, peeled
1 tablespoon grainy dijon-style mustard
1 tablespoon honey
3/4 cup extra virgin olive oil
2 tablespoons chopped fresh flat-leaf Italian parsley
salt and pepper

TUSCAN ONION SOUP (CARABACCIA)

I've wanted to make carabaccia ever since I found out it was the ancient ancestor of French onion soup. They say that when made with vegetable broth, it was the favorite soup of vegetarian Leonardo da Vinci. Now you can add these interesting facts to your dinner party conversation repertoire. As for the cinnamon, the safe play is to not add any and live happily ever after. But in tiny amounts it lends a mysterious, warming background note.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Time 2h5m

Yield 6

Number Of Ingredients 13



Tuscan Onion Soup (Carabaccia) image

Steps:

  • Trim ends off onions; halve and peel. Cut onions into thin slices lengthwise along the grain.
  • Heat olive oil in a very large skillet over medium-high heat. Add onions and kosher salt. Cook and stir until starting to turn translucent, 5 to 7 minutes. Reduce heat to medium and continue to cook, stirring occasionally, until very soft and sweet, about 1 hour.
  • Add sage leaves, pepper, cinnamon, and almonds to the onions. Cook and stir until fragrant, 3 to 5 minutes. Transfer mixture to a soup pot. Pour in red wine vinegar and broth. Bring to a simmer over high heat. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a small baking sheet with aluminum foil.
  • Place Italian bread on the baking sheet. Drizzle some olive oil over the bread; sprinkle sliced sage and some Parmesan cheese on top.
  • Toast in the preheated oven until browned, about 15 minutes.
  • Ladle soup into serving bowls and top each with a piece of toast. Drizzle remaining olive oil over the toast and sprinkle remaining Parmesan cheese on top. Dunk toast into the soup and let soak for a few minutes before serving.

Nutrition Facts : Calories 308.1 calories, Carbohydrate 37.7 g, Cholesterol 2.2 mg, Fat 14.6 g, Fiber 6.5 g, Protein 9.4 g, SaturatedFat 2.4 g, Sodium 1749.9 mg, Sugar 13.3 g

4 pounds red onions
2 tablespoons olive oil
1 tablespoon kosher salt
3 leaves sage
freshly ground black pepper to taste
ground cinnamon
¼ cup finely ground almonds
3 tablespoons red wine vinegar, or to taste
5 cups beef broth, or more as needed
3 thick slices Italian bread, halved
2 tablespoons olive oil, or to taste, divided
3 leaves sage, or to taste, sliced into thin strips
3 tablespoons grated Parmesan cheese, or to taste, divided

TUSCAN POTATO SOUP (ZUPPA TOSCANA)

There are a number of recipes out there that try to duplicate Olive Garden's "Zuppa Toscana" appetizer soup but they usually call for artificial ingredients or seriously lack in flavor. With or without the addition of chopped kale leaves this all-natural and economical family dish is chock full of traditional flavors and is nearly identical to Olive Garden's signature dish. Hint: To reduce the fat content of this soup make sure to remove the kale leaves before serving; they absorb grease.

Provided by GenYChef

Categories     Pork

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15



Tuscan Potato Soup (Zuppa Toscana) image

Steps:

  • In a large stock pot combine the water, chicken broth, salt, and potatoes and set to a low boil.
  • In a separate pan fry up the bacon until slightly crispy and set aside; save the bacon grease.
  • In the same pan used to cook the bacon add the Italian sausage, onion, and olive oil and simmer on low until the sausage is browned and the consistency of hamburger.
  • Chop the bacon into small shreds (use a specialty mincer or food processor to save time) and add to the cooked sausage, then add everything into the soup pot.
  • Mix the garlic, powders, and half-and-half into the soup pot and simmer, covered, for 30 minutes.
  • 5 Minutes before serving mix in the chopped kale leaves.

3 (14 ounce) cans chicken broth
9 cups water
3 -5 pieces bacon
1 lb Italian sausage, loose-ground
4 large russet potatoes, skin-on and cut into bite sized chunks
1 large white onion, finely chopped
3 garlic cloves, crushed
2 tablespoons olive oil
2/3 cup half-and-half
1/2-1 1/2 teaspoon salt (to taste)
1/2-1 tablespoon black pepper (to taste)
1/2-1 teaspoon ground cayenne pepper
1/2 teaspoon mustard powder, ground
1/4-1/2 teaspoon fennel seed, ground (optional)
2 cups kale leaves, chopped (optional)

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



Deep-dish cheese, onion & potato pie image

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

200g strong, hard cheese (we used cheddar ), ½ coarsely grated, ½ cut into small chunks
200ml tub crème fraîche
500g shortcrust pastry
1kg floury potatoes , thinly sliced
2 onions , finely sliced
1 bunch spring onions , roughly chopped
small pinch grated nutmeg
large pinch paprika
1 egg , beaten

TUSCAN CHEESE POTATO BAKE

Tasty combination of potatoes, cheese, and cream sauce with a crispy topping. You may add more cheese as a topping under the panko crumbs if desired. For a lighter version, use milk to replace the heavy cream and light sour cream instead of regular. You may also use Cheddar, Parmesan, or low-fat cheese.

Provided by NancyW

Categories     Side Dish     Casseroles     Potato Casserole

Time 1h25m

Yield 8

Number Of Ingredients 13



Tuscan Cheese Potato Bake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
  • Melt butter in a large saucepan over medium-high heat. Saute onion, garlic, and thyme in hot butter until onion is tender, 3 to 5 minutes. Whisk flour, salt, and black pepper into onion mixture.
  • Gradually whisk milk and cream into onion mixture; bring to a boil, reduce heat to low, and simmer until sauce thickens, about 2 minutes.
  • Stir sour cream into sauce until smooth; add fontina cheese and stir until cheese melts.
  • Arrange 1/2 the potatoes in the bottom of the prepared baking dish. Pour 1/2 the cheese sauce over the potatoes. Repeat with remaining potatoes and cheese sauce. Top with bread crumbs to cover potatoes entirely.
  • Bake in the preheated oven until potatoes are tender and bread crumbs are golden brown, 60 to 70 minutes.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 29.9 g, Cholesterol 92.9 mg, Fat 30.4 g, Fiber 2.2 g, Protein 10.1 g, SaturatedFat 18.5 g, Sodium 635.4 mg, Sugar 4.4 g

5 tablespoons butter
2 green onions, chopped
3 cloves garlic, minced, or more to taste
1 ½ teaspoons chopped fresh thyme
5 tablespoons all-purpose flour
1 ¼ teaspoons salt
½ teaspoon ground black pepper
2 cups milk
1 cup heavy whipping cream
1 (8 ounce) container sour cream
1 cup shredded fontina cheese
2 pounds red potatoes, thinly sliced, ends discarded
¼ cup Italian-style panko bread crumbs, or as needed

TUSCAN CHICKEN POT PIE

Comfort food Tuscan style, this chicken pot pie is made with onions, kale, and cannellini beans.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 50m

Yield 4

Number Of Ingredients 13



Tuscan Chicken Pot Pie image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a deep, round baking dish.
  • Melt the butter in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for one minute. Sprinkle the flour into the saucepan; cook and stir until mixture darkens slightly, about 2 minutes. Whisk in the Swanson® Unsalted Chicken Stock. Bring to a simmer over medium-high heat; reduce heat to medium. Cook and stir until mixture thickens, about 3 minutes.
  • Stir in baby kale; cook until wilted. Add the cannellini beans, chicken, and plum tomatoes; stir. Season with oregano, basil, salt and pepper to taste. Pour mixture into prepared baking dish.
  • Place pie crust on top of the chicken mixture. Tuck under or trim edges that extend over the sides. Make several slits in the crust with the tip of a sharp knife to allow steam to escape.
  • Bake in preheat oven until crust has browned and mixture is bubbly, about 30 minutes.

Nutrition Facts : Calories 585.1 calories, Carbohydrate 49.2 g, Cholesterol 69.9 mg, Fat 30.4 g, Fiber 7.8 g, Protein 28.4 g, SaturatedFat 9.9 g, Sodium 652.6 mg, Sugar 2.2 g

2 tablespoons butter
½ cup chopped red onion
1 tablespoon minced garlic
3 ½ tablespoons all-purpose flour
1 ½ cups Swanson® Unsalted Chicken Stock
2 cups baby kale, roughly chopped
1 (15.5 ounce) can cannellini beans, drained and rinsed
2 cups cubed, cooked chicken
3 medium (blank)s roma (plum) tomatoes, seeded and chopped
½ teaspoon dried oregano
½ teaspoon dried basil
1 pinch salt and pepper to taste
1 (9 inch) unbaked pie crust

ONION POTATO PIE

I found the basic potato pie recipe in a cookbook and added the sweet onions, for which our area is famous. I've used this recipe for brunches and as a side dish for a main meal.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8



Onion Potato Pie image

Steps:

  • Gently squeeze potatoes to remove excess water. Melt 5 tablespoons butter; add to potatoes along with 1/2 teaspoon salt. Press in bottom and up sides of a greased 9-in. pie plate to form a crust. Bake at 425° for 25-30 minutes or until edges are browned. Cool to room temperature. , In a saucepan over medium heat, saute the onion and red pepper in remaining butter until tender, about 6-8 minutes. Spoon into crust; sprinkle with cheese. Combine the eggs, milk and remaining salt; pour over onion mixture. , Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 228 calories, Fat 15g fat (9g saturated fat), Cholesterol 119mg cholesterol, Sodium 432mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.

8 cups frozen shredded hash brown potatoes, thawed
6 tablespoons butter, divided
3/4 teaspoon salt, divided
1 cup diced sweet onion
1/4 cup chopped sweet red pepper
1 cup shredded cheddar cheese
3 large eggs, lightly beaten
1/3 cup whole milk

POTATO CHEESE AND ONION PIE

This has been a favorite of mine since I was about 14 when I first made it. Experiment with different cheeses like gruyere; and I would suggest sprinkling seasoning between the layers for more flavor. Sauteing the potatoes and the onions with some chopped garlic adds a nice touch also.

Provided by byZula

Categories     Savory Pies

Time 1h10m

Yield 1 pie

Number Of Ingredients 12



Potato Cheese and Onion Pie image

Steps:

  • For pastry, put 1/4 cup of the flour, shortening or lard and 3 tablespoons ice water into bowl.
  • Beat until mixture is smooth.
  • Add remaining flour.
  • Mix until mixture resembles coarse meal, but holds together when pressed into a ball.
  • Add water if necessary.
  • Divide into two parts.
  • Grease a 9-inch pie pan.
  • Roll out one part of dough to fit the pan. Set aside.
  • For filling, melt 2 tablespoons butter in each of two skillets.
  • Add onion slices to one and potato slices to the other.
  • Saute each vegetable for 8 to 10 minutes or until onions are soft and potatoes are tender crisp.
  • Spread half the cheese into bottom of the pastry lined pan.
  • Top with half the onions and half the potatoes. Sprinkle with pepper and seasoning salt.
  • Repeat layering.
  • Roll out top crust. Arrange over filling.
  • Seal edges. Brush with egg-milk mixture. Pierce vent holes.
  • Bake at 350 F until golden, about 30 minutes.

Nutrition Facts : Calories 4020.7, Fat 270.2, SaturatedFat 129.3, Cholesterol 695.1, Sodium 4874.5, Carbohydrate 275.3, Fiber 15.3, Sugar 14.7, Protein 125.7

2 cups all-purpose flour
1/2 cup shortening or 1/2 cup lard
3 -5 tablespoons ice water
1 teaspoon salt
4 tablespoons butter or 4 tablespoons margarine
2 medium onions, thinly sliced
2 medium baking potatoes, peeled and thinly sliced
3/4 lb sharp cheddar cheese, shredded
1 egg, beaten with
2 tablespoons milk
1 teaspoon pepper
seasoning salt, to taste

SIMPLE ITALIAN POTATO PIE

Make and share this Simple Italian Potato Pie recipe from Food.com.

Provided by ethanabigail

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6



Simple Italian Potato Pie image

Steps:

  • Brown ground beef in skillet. Drain off excess fat.
  • Place ground beef, seasoned with salt and pepper if desired, in bottom of shallow baking dish.
  • Cook 2 cup mashed potatoes according to box directions.
  • Layer mashed potatoes over ground beef.
  • Drain juice from diced tomatoes and cover mashed potatoes with diced tomatoes and onions.
  • Sprinkle parmesan cheese and parsley over tomatoes and onions.
  • Cook in a 350°F oven for 30 minutes.

Nutrition Facts : Calories 279.6, Fat 14.2, SaturatedFat 6.1, Cholesterol 60.1, Sodium 533, Carbohydrate 18.2, Fiber 2.2, Sugar 4.2, Protein 19.3

1 lb ground beef
2 cups mashed potatoes
14 ounces diced tomatoes
1/2 cup onion
1/2 cup shredded parmesan cheese
1 tablespoon parsley

TUSCAN POT PIE

A pie with Italian sausage and crunchy crust.

Provided by timetoshine45

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 6



Tuscan Pot Pie image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Break sausage into an ovenproof skillet over medium heat; cook and stir, breaking the meat into small pieces as it cooks, until completely browned, about 10 minutes. Drain excess fat from the skillet.
  • Stir spaghetti sauce, cannellini beans, and thyme through the drained sausage. Bring the mixture to a simmer; cook at a simmer until hot, about 5 minutes. Remove skillet from heat; stir cheese through the mixture until melted evenly throughout.
  • Arrange crescent roll dough triangles atop the sausage mixture in a spiral pattern with points of dough toward the center, covering the sausage mixture completely.
  • Bake in preheated oven until crust is golden brown and meat mixture is hot and bubbly, about 12 minutes.

Nutrition Facts : Calories 703.4 calories, Carbohydrate 51.3 g, Cholesterol 60.5 mg, Fat 37.7 g, Fiber 5.2 g, Protein 30.9 g, SaturatedFat 13.2 g, Sodium 2054.7 mg, Sugar 11.5 g

¾ pound bulk Italian sausage
1 (15 ounce) jar spaghetti sauce with mushrooms
1 (15 ounce) can cannellini beans, drained and rinsed
½ teaspoon dried thyme
1 ½ cups shredded mozzarella cheese
1 (8 ounce) package crescent roll dough, unrolled and divided into triangles

MINI POTATO & ONION PIES

Perfect for picnics,snacks or in lunchboxes a very healthy version to the traditional cheese and onion pie with the same great taste!!!

Provided by mysterybaker01

Time 1h30m

Yield Makes Pies

Number Of Ingredients 0



Mini Potato & Onion Pies image

Steps:

  • For the Pasty;
  • Place you butter and flour in a bowl and rub them together to form a mixture that resmbles breadcrumbs.Then add your salt and black pepper and chopped corriander.Mix well with your fingertips.
  • Add all of your blended onion puree to the mix and with your hands squeeze the mixture until it forms a dough. Leave in fridge so it is easy to work with later on.
  • For the filling;
  • If you want before making your pasty; peel and chop some potatoes and put them on to boil until they have gone very tender.
  • In a separate pan gently soften your two chopped onions untill they have turned golden brown.
  • Once your potatoes have boiled drain the water add your softened onions,salt and black pepper and mash together.
  • Get your pasty from your fridge dust the surface. From your dough make a small ball and then roll it out into a circle big enough to fit into your mince pie tin.
  • Do this untill you have filled up all your pie tins. (remember to leave enough dough to to top your pies with aswell!!)
  • Place in the oven on the highest heat and cook for 15 minutes untill they have turned golden.
  • Once your pasty bases have cooked scoop in your onion and potato mash into the cases.
  • With your remaining dough roll out circles big enough to top the pies.Egg wash the tops sprinkle a bit of basil ontop and bake in the oven untill they have turned golden brown.
  • The minute you take them out of the oven remove them from the mince pie tins or else they will have "soggy bottoms" and trust me no one likes soggy pies.

ITALIAN SAUSAGE & POTATO QUICHE #5FIX

5-Ingredient Fix Contest Entry. This delicious and versatile quiche is perfect for either breakfast, lunch, or dinner!

Provided by YoshiS

Categories     Savory Pies

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5



Italian Sausage & Potato Quiche #5FIX image

Steps:

  • Preheat oven to 375 degrees F. Bake the pie crust for 15 minutes, until lightly golden. Remove from oven.
  • While the pie crust is baking, heat a large nonstick pan over medium-high heat. Crumble the sausage into the pan and cook for 5 minutes. Add the potatoes and cook for an additional 10 minutes, until the potatoes are tender.
  • In a bowl, whisk together the eggs and cream. Add the sausage/potato mixture and stir to combine. Pour into the pie crust and bake for 40 - 45 minutes, until the eggs are set. Remove from the oven and slice into wedges.

1 frozen 9-inch pie shell
4 Italian sausages, casings removed
1 1/2 cups Simply Potatoes Diced Potatoes with Onion
6 eggs
3/4 cup heavy cream

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TUSCAN SAUSAGE POTATO SOUP - JUST PLAIN COOKING

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  • Add sausage to the same skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks.
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TUSCAN-STYLE POTATO SOUP RECIPE | MYRECIPES

From myrecipes.com
  • Cut off pointed end of each garlic head to partially reveal cloves (do not peel or separate the cloves); place each head in the center of a small sheet of heavy-duty aluminum foil. Drizzle 1/2 teaspoon oil over each head; wrap each in foil. Bake at 400° for 45 minutes; cool 10 minutes. Squeeze to extract pulp; discard skins.
  • Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add 1 1/2 cups onion; sauté 4 minutes, stirring frequently. Stir in pepper, 1/8 teaspoon salt, and potato; sauté 2 minutes. Add broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potatoes are very tender, stirring occasionally. Place a food mill over a large bowl; pour potato mixture and garlic pulp into food mill. Press mixture through food mill; return mixture to pan. Stir in half-and-half. Finely grate 2 ounces cheese to yield 1/2 cup; stir into soup. Cook over medium heat 5 minutes or until thoroughly heated.


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EASY VEGAN POTATO AND ONION POT PIE - FOODBYMARIA RECIPES

From foodbymaria.com
  • Start by steaming your potatoes. I like leaving the skins on and cutting them into bit size pieces. Cook till soft but not falling apart.
  • Begin by adding your oil and butter to a large pot on medium-low heat for around 30 seconds. Add your onion and brown for around 5 – 7 minutes or until golden and soft. Stir occasionally to avoid burning.
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POTATO AND ONION PIZZA RECIPE - LA CUCINA ITALIANA

From lacucinaitaliana.com
  • To make potato and onion pizza, first briefly work the dough on a pastry board, then roll out into an even disc, transfer to a well greased rectangular tray (11”x15” approx.), create a raised border around the outside, and leave to rest for approximately 10 minutes.
  • Peel the potatoes and cut into slices approximately 1/4 inch thick, then plunge into salted boiling water for 3-4 minutes.
  • Cut the pancetta into thin strips and cook in 1 tbsp oil until slightly browned. Thinly slice the onions and cook until soft in 2 tbsp oil flavored with 1 garlic clove (discard this once browned), then add the potatoes, salt and pepper, and cook a further 5 minutes over a high heat.


TUSCAN SAUSAGE POTATO SOUP - LEMON TREE DWELLING

From lemontreedwelling.com
  • Add Italian sausage. Cook, stirring occasionally and breaking up the sausage as desired, until sausage is browned and cooked through.


GATTO DI PATATE: ITALIAN POTATO PIE
Butter a 9-inch spring-form pan and coat it with ¼ cup bread crumbs, tapping to discard the excess. Add the boiled potatoes, butter and the milk to the bowl of a stand mixer. Mash until almost ...
From parade.com
Cuisine Italian
Servings 6
Occupation Contributor
Category Brunch


FRICO - ITALIAN POTATO PIE - STEP BY STEP

From ethnicspoon.com
5/5 (2)
Total Time 35 mins
Category Main Dish
Published 2020-03-26


CHEESE, POTATO AND ONION PIE - THE ENGLISH KITCHEN
*Cheese, Potato and Onion Pie* Makes 9-inch pie Printable Recipe . This may seem a bit fiddly to make, but the end result is well worth the effort. It's delicious! For the pastry : 75g unsalted butter, room temperature (1/4 cup plus 1 TBS) 75g lard, room temperature (1/4 cup plus 1 TBS) 200g plain flour (1 1/2 cups 1⁄2 tsp salt 1⁄2 tbsp white wine vinegar. about 150ml …
From theenglishkitchen.co


10 BEST ITALIAN POTATO DISHES RECIPES - YUMMLY
small potatoes, fresh rosemary, nutritional yeast, garlic, chopped onion and 9 more. Italian Potato Croquettes (Blogmas Day 7) A Dash of Soul. all purpose flour, russet potatoes, seasoned breadcrumbs, eggs and 5 more. Gatto di Patate (Italian Potato Cake) Better Homes and Gardens.
From yummly.com


CHEESE, POTATO & ONION PIE – RECIPE NO. 169 – THE 1940'S ...
Cheese, Potato & Onion Pie. Ingredients. 3 lbs of potatoes chopped (or make up to 3 lbs with any chopped root veg) 2 onions chopped in half and very thinly sliced 2 oz grated cheddar cheese tablespoon of margarine or butter (or fat saved from bacon) Thyme, salt and pepper . Method. Scrub vegetables and scrape or peel if necessary. Chop into smallish pieces …
From the1940sexperiment.com


30-MINUTE TUSCAN CHICKEN SHEPHERD'S PIE
Directions. Peel and cut potatoes into ½” pieces, place in a saucepan with enough water to cover potatoes and 1 tablespoon kosher salt. …
From parade.com


AU GRATIN POTATOES, ASPARAGUS AND ONION CROSTATA – MEEM'S ...
Now arrange the potatoes and onions in the center of the pie dough. Try not to overlap the potato slices too much. Arranging correctly will ensure proper cooking. Place the asparagus spears in a clockwise manner, and top with the other ½ a cup of cheese. Leave 1-2 inches of excess dough around the whole circumference of the pie.
From meemskitchen.com


CHEESE, ONION AND POTATO PIE - COMPLETE RECIPES
Cheese, Onion and Potato Pie . Recipe Submitted by Rosemary on 11/24/2014 ; Rating: 0.00. 0 votes Add to Cookbook; Category: Pies, Potatoes, Onions, Cheese. Share: 1. Tweet. Ingredients List. 60g butter, plus extra for greasing; 2 onions, finely sliced; 1.8kg potatoes, such as nicola or dutch cream, skins left on and finely sliced ; 120g grated tasty cheese; 1 …
From completerecipes.com


ITALIAN POTATO PIE RECIPE BY FAST.COOK | IFOOD.TV
Crispy Potatoes with Chili and Cheese. By: De.Ma.Cuisine Slow Cooked Pot Roast With Vegetables
From ifood.tv


CHEESE, POTATO AND ONION PIE | COMFORT FOOD | SBS FOOD
Wrap in cling film and place in the fridge to chill while you make the filling. 3. Heat your oven to 200°C/gas 6 and have ready a metal baking dish, about 24 x 20 cm and 5 cm deep. 4. Peel the ...
From sbs.com.au


POTATO AND ONION PIE RECIPE BY TRUSTED.CHEF | IFOOD.TV
Quickest Sukhi Aloo Matar Gobi Gajar Masala Sabzi In Pressure Cooker
From ifood.tv


10 BEST CHICKEN POTATO PIE RECIPES - YUMMLY
onion, pie crust, smoked gouda, salt, idaho potatoes, kale, smoked paprika and 2 more. Turkey Shepherd Potato Pie Open Source Food. sweet corn, potatoes, tomato purée, medium tomatoes, soy sauce and 3 more . Sweet Potato Pie with Maple Bourbon Whipped Cream KitchenAid. ground nutmeg, flour, heavy whipping cream, ground ginger, ice water and …
From yummly.com


ITALIAN SAUSAGE, PEPPER, AND ONION POTATO PIE RECIPE ...
Preheat oven to 375° F (190° C). Butter a 1.5-quart (1.5-l) deep casserole dish with the room-temperature butter. Crumble the sausage into a large sauté pan heated over medium heat. Cook, stirring and breaking up with a wooden spoon, until browned, about 5 minutes. Add the bell peppers, onion, garlic, fennel seeds, oregano, salt, and pepper.
From healthbenefitstimes.com


ITALIAN FOOD AND LIFESTYLE - LA CUCINA DI ROBERTA ...
Italian food, wine, lifesyle and... Pagine. My blog; About me; Index; Travel in Italy: Bologna; Travel in Italy: Faenza the town of Ceramics; Sunday, 26 April 2015. Potatoes and onion gratin This side dish can be served as an appetizer as well, and you can modify the quantities of the vegetable for example adding more onions if you love them. As usual I made single portions, …
From italianfoodand.blogspot.com


RECIPE FOR POTATO PIZZA WITH SWEET ONIONS AND ROSEMARY ...
Our Potato and Onion Pizza is inspired by a traditional Italian recipe. Red potatoes, sweet onions, two cheeses, and rosemary make a scrumptious combination! Enjoy with a green salad, asparagus, or other seasonal vegetables. This recipe is courtesy of The Old Farmer’s Almanac Comfort Food cookbook.
From almanac.com


BEEF AND MASHED POTATO PIE | SO DELICIOUS
Ingredients Needed for Beef and Mashed Potato Pie . 1 tablespoon vegetable oil 1 onion, chopped 1 pound ground beef pepper 1 teaspoon dried oregano ¼ cup tomato sauce 8 medium-sized potatoes, cooked ¼ cup olive oil ¼ cup heavy cream 1 teaspoon breadcrumbs 1 cup cheddar, shredded ¼ cup parmesan, shredded. How to Cook Beef and Mashed Potato Pie . …
From sodelicious.recipes


TUSCAN CHICKEN AND POTATOES - EATING EUROPEAN
The potatoes either need direct heat from the oven or water to get cooked in 30-40 minutes. This creamy Tuscan garlic sauce is very thick, and the potatoes will be submerged which means no direct heat from the oven. But they will be submerged in a thick sauce that fails to produce enough liquid for the potatoes to absorb in a short period of time.
From eatingeuropean.com


CALZONE DI CIPOLLA (ONION PIE) - COOKING WITH NONNA
Directions. Cut dough in half and roll out each half nice and thin. Use a low pan either round or rectangular and line the bottom with Olive Oil. Strech the bottom dough in the pan (sometimes I use clothes pins to hold the dough in place) and let sit until the onions are ready. Preheat the oven to 425 degrees.
From cookingwithnonna.com


ITALIAN ONION PIE RECIPES ALL YOU NEED IS FOOD
Stevehacks - Make food with love. ITALIAN ONION PIE RECIPES More about "italian onion pie recipes" ITALIAN VEGETABLE PIE RECIPE - LOVEFOOD.COM. Pies are not normally associated with Italian cooking. It is made with leftover bread dough enriched with lard and escarole, mixed with anchovies, capers, pine kernels and olives. Lovefood.com is an award …
From stevehacks.com


EASY TUSCAN POTATO SOUP RECIPE - FOOD NEWS
In the same pan used to cook the bacon, add the Italian sausage, onion, and olive oil. Simmer on low until sausage is cooked through, stirring occasionally. Add bacon and sausage mixture into the soup pot. Mix the garlic, cayenne pepper, and half-and-half into the soup pot. Cover and simmer on low for 30 min.
From foodnewsnews.com


AUTHENTIC ITALIAN POTATO PIZZA (PIZZA CON PATATE) WITH ...
Using a mandoline slicer or food processor, slice the washed and dried yellow Idaho© potatoes (do not peel) very thinly and place in a bowl. Add enough extra virgin olive oil to coat each slice (2-3 tbsp), then sprinkle lightly with the salt. Using your hands, mix the potatoes so they are evenly coated with oil and salt.
From christinascucina.com


VEGAN POTATO PIE RECIPE | TESCO REAL FOOD
Remove from the pan using a slotted spoon and set aside. Add the sliced potatoes, rosemary leaves and spices to the pan with the remaining olive oil and cook over a medium heat for 5-8 minutes until lightly golden, tossing occasionally with two spoons. Remove from the heat and arrange in layers with the onions in a large 2 ltr (31/3pt) pie dish.
From realfood.tesco.com


LIST OF POTATO DISHES - WIKIPEDIA
The potato is a starchy, tuberous crop.It is the world's fourth-largest food crop, following rice, wheat and corn. The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. The potato was first domesticated by the Andean civilizations in the region of modern-day southern Peru and extreme northwestern Bolivia …
From en.wikipedia.org


LEMON TUSCAN POTATO SALAD - MRFOOD.COM
Place potatoes in a large pot with enough water to cover them. Bring to a boil over high heat and cook 15 to 20 minutes, or until fork-tender. Drain and let cool; place in a large bowl. In a medium bowl, whisk oil, lemon juice, vinegar, garlic, salt, and pepper. Add spinach, tomatoes, onion, and lemon zest to the potatoes.
From mrfood.com


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