This idea is pure genius.
I saw it in a Hairy Bikers’ diet book, but a quick internet search told me that it’s not a new idea at all. I must have been walking around with my eyes shut…
It is simply a development of potato gnocchi, kneading some flour into dry mashed potato to make a dough. It is amazing though, I made a chicken pie last week and didn’t tell anybody that the dough wasn’t regular shortcrust – nobody knew. The edges catch and crisp just like shortcrust, and the ‘mouth feel’ is almost exactly the same, it’s just lower in calories. You can use it pretty much anywhere you would normally use a savoury shortcrust pastry.
The only thing it has against it is that it doesn’t reheat very well, it tends to go soggy, so if you make a pie with it be sure to eat the whole thing! The recipe quantity below easily makes enough to cover a standard pie-dish.
275g floury potatoes (e.g. Maris Piper, Roosters)
40g fridge-cold butter, diced
80g plain flour
1 or 2 tbsp semi-skimmed milk
a pinch of salt
Peel and cut the potatoes into large pieces, so they don’t absorb too much water, then put into cold water and bring to the boil. Just as the water comes to the boil, turn the heat right down and let the potatoes slowly poach. This will ensure that they cook through and is another way to ensure they don’t absorb water. When tender, drain the potatoes and space them out on a wire rack to dry thoroughly.
When completely dry, mash them without adding any butter or moisture.
Put the diced butter and flour in a food processor and pulse until it forms crumbs. Add the flour and butter to the mash with a tablespoon of the milk and a pinch of salt and gently bring it all together into a dough, if it is a little dry and not holding together then add a little more milk – a tiny bit at a time. Handle it as lightly as possible, and when it holds together, shape it into a ball, wrap it in cling film and chill it for at least 30 minutes before rolling it out, as you would for shortcrust pastry.
When rolling, be sure to turn it around on a floured surface regularly to ensure that it doesn’t stick. Don’t try to roll it too thinly, it needs to be slightly thicker than normal pastry in order to hold together when you pick it up to drape over your pie.
Glaze with a beaten egg and cook it as usual. You can use this in any situation that normally requires shortcrust – it makes a great pie lid, can be used to make pasties and hand-pies, even sausage rolls.