Crispy Potato Pie Recipes

POTATO PIE

Steps:

• Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.

SKILLET POTATO PIE

Steps:

• Cook potatoes, slice 1/4 in. thick.
• Mash lightly just until broken up into several pieces.
• Stir in buttermilk and scallions and season with salt and pepper.
• Heat just enough oil to coat bottom of non stick skillet.
• When hot enough, pour in potato mixture and pat in evenly.
• Turn the heat to moderate and cook until the bottom of the pie is crisp and browned.
• Slide out onto a plate and cut into wedges.

CRISPY POTATO CRUST

Steps:

• Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt And egg until well combined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil.
• In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown.
• Spread grated cheese over bottom of potato crust. Spread out the onion and mushroom mixture over the cheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese.
• Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving.

BEEF PIE WITH CRISP POTATO CRUST

Steps:

• Heat oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan. Cook onion for 7 mins until softened. Stir through mushrooms, then cook for 3 mins more until golden. Stir in tomato paste and flour and cook for 1 min more. Pour in wine and beef stock, bring to a simmer. Add beef back to pan. Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed. Pour mixture into a 2 litre baking dish.
• Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil. Cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate. Sprinkle over the beef and dot with butter. Pop in the oven and cook for 30 mins until the crust is nice and crispy.

SAUSAGE PIE IN CRISPY POTATO CRUST

Steps:

• For the crust: Preheat the oven to 425 degrees F. Spray a 10-inch cast-iron skillet with nonstick spray.
• Spread the hash browns over a layer of paper towels to air-dry for 10 to 15 minutes (alternatively, you can press them vigorously between layers of paper towels 2 to 3 times).
• In a medium bowl, stir the dried hash browns, melted butter, Parmesan and pepper together. Press the mixture into the base and evenly up the sides of the prepared skillet. Transfer to the oven and bake until the potatoes begin to become golden brown and crisp, about 15 minutes.
• Meanwhile, for the filling: Toss the sausage, scallions and 3/4 cup of the Cheddar in a medium bowl to combine.
• In another medium bowl, whisk together the eggs, half-and-half, salt, pepper and hot sauce, if using.
• Carefully press the sausage mixture into the browned crust. Pour the egg mixture over the sausage and sprinkle with the remaining 1/4 cup Cheddar. Carefully transfer the skillet to the oven. Bake until the crust is deeply browned and very crisp and the filling appears set when you gently shake the skillet, 35 to 40 minutes. Cool at least 10 minutes before slicing and serving. Serve warm or at room temperature.