Ingredients
1 short crust pastry see link opposite
120 grams potatoes steamed or boiled
1 brown onion sliced
120 grams grated mozzarella cheese
dash black pepper
1/4 tsp garlic powder
1 bit of milk
Method
Sources
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Recipe1M+
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pie-making master — crust technique, lattice, blind baking
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Flour bakery's sequel — cakes, cookies, breakfast pastries
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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pre heat oven to 180 make the pastry and put in the fridge while you make the filling. i made mine the day before and kept in a plastic bag peel and cube the potatoes and steam or boil until soft. in a bowl add the potatoes, onion, cheese, pepper, garlic and onion powder and mash completely to mix in. divide the pastry into 4 and roll out and line each tin saving the extra from each for the top. fill the pies just over 3/4 full i filled mine too much lol roll out the bit of pastry left and pop on top of the filling pressing into the side pastry brush the tops with milk and pop into the oven middle shelf for 20-30 minutes. can be frozen and reheated. i take out freezer night before and put in halogen for 5 minutes...yummy