Beryl Tate the Kitchen Doctor E-mail:




INGREDIENTS to make 225 g (8 oz) pastry :-

110 g (4 oz) peeled weight of potatoes

110 g (4 oz) melted butter, or margarine, or vegetable oil

225 g (8 oz) self-raising flour



Cut the peeled potatoes into even sized pieces, place into a saucepan, and cover with water.

Put on the saucepan lid, bring to the boil, and boil the potatoes until soft.

Drain off all the water, and return the saucepan to the heat to dry off any remaining liquid.

Using a potato masher, mash the potatoes until smooth and free from lumps.

Add the fat and combine well. Add the sieved flour and stir until thoroughly combined.

The potato pastry should form into a ball. Leave the pastry to cool completely before use.

At this stage the pastry can be wrapped in cling film and refrigerated until needed.



In recipes, any prepared pastry is always quoted in terms of the weight of its flour content.

Therefore, the above recipe prepares an 8-oz pastry mix although it actually weighs 16 oz.



Green potatoes and old potatoes with eyes, contain a toxic substance called solanine, which causes stomachache, nausea, and vomiting.