Page 37 - Kenwood Cook Book

Potato Pastry

USING ‘K’ BEATER Mash the potatoes using ‘K’ beater on
4 oz self-raising flour minimum speed-2 until creamy. Set
2 oz fat aside in another bowl. Place the fat in
4 oz cooked potato the mixing bowl, switch to minimum
½ tsp salt speed, tip in flour and salt and gradually
increase to speed 2. When the mixture
resembles fine breadcrumbs tip in the
potato and mix until well combined. The
potato should be sufficient to bind the
pastry, but if not, add a little cold water.
Use for savoury and meat pies.
NOTE: The colander and sieve can be
used for sieving the potato onto the
rubbed-in mixture if a larger quantity is
required.

Two Crust Pies

(RAW FRUIT)
1
Make 8 oz of pastry and divide into two pieces. Roll out about / 8” thick until
slightly larger than the plate or dish to be used. Lift the pastry on the rolling
pin, and lay on the plate. Press lightly into position, taking care not to stretch
it.
Cut the raw fruit into convenient sizes, if necessary, place on pastry, and
sprinkle with 2-3 oz sugar; add spices or other flavouring required.
Damp the edges of the pastry with cold water and lay the top crust in position,
pressing lightly to make the two pieces of pastry adhere. Trim off the edges
with a sharp knife and flute or decorate the edge as desired. The top may be
glazed with a little egg white or sugar and water if required. Make one or two
slits In the top to allow the steam to escape and bake in a hot oven (425°F)
until the pastry Is lightly browned (approximately 10 minutes.) then reduce
heat and cook 20-30 minutes longer until the fruit Is tender.
TWO CRUST PIES – (Cooked fruit, mincemeat or other filling not requiring
further cooking).
Proceed as above, but bake in a hot oven (400°F) un til pastry is cooked (20-
30 minutes) without reducing heat.

Covered Pies

(SWEET OR SAVOURY)
Roll out 4 or 6 oz pastry. Damp the rim of the dish and place a strip of pastry
around the edge. Place a pie funnel or suitable support in the middle of the
dish. Fill the pie dish. Damp the pastry strip and the edge of the cover, place
in position and press the edges to seal, decorate as required. Bake in a hot
oven (400ºF) until lightly browned reducing heat where longer cooking is
required for the filling.

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