Beryl Tate E-mail: beryl@tatewise.co.uk
POTATO PIE

INGREDIENTS :-

225 g (8 oz) potato pastry - actually 450 g (1 lb)

225 g (8 oz) potato - peeled, thinly sliced, blanched until soft

110 g (4 oz) bacon - diced

1 onion - chopped

2 tablespoons chopped parsley

110 g (4 oz) tub cream cheese

salt & pepper to taste

METHOD :-

Roll out two-thirds of potato pastry and line a pie dish.

Mix the remaining ingredients together and fill the pie.

Roll out remaining potato pastry and top the pie dish.

Bake at Gas Mark 6 / 400F / 200C (180C for fan oven) for 40 t0 45 minutes until golden brown.

JACKET POTATO TOPPING

INGREDIENTS :-

110 g (4 oz) frozen peas

75 g (3 oz) feta cheese

1 garlic clove - crushed

2 tablespoons lime juice

2 tabelspoons olive oil

2 tablespoons mint - chopped

METHOD :-

Mash the ingredients together and spread on a baked jacket potato.

POTATO CAKES

INGREDIENTS :-

1 whole potato

flavourings - grated cheese, or flaked cooked fish, or cooked meat, or cooked vegetables

METHOD :-

Par-boil the potato, then peel, grate, and season.

Add optional flavourings, and shape into cakes.

Optionally dip in flour, egg & breadcrumbs, and shallow fry.