Potato Pastry Dough Recipes

POTATO PASTRY

Steps:

• Sift the flour with salt.
• Rub in fat.
• Add mashed potato.
• Mix thoroughly then add a little water to bind.
• Roll out on a floured board and use as ordinary shortcrush pastry.
• It can be baked in a hot oven.

POTATO PASTRY DOUGH

Steps:

• In a mixing bowl, stir together the potatoes, oil, lemon juice, brown sugar and sea salt until well blended.
• Add the flour, baking powder and nutmeg and mix well.
• Divide in half, wrap each half in cling wrap and refrigerate 1 hour.
• Working one half at a time, roll out into a thin circle between sheets of wax paper.
• Turn into a 9" pie plate. Repeat with remaining half of dough.
• Use immediately or wrap well in cling wrap, then heavy duty foil, and freeze up to 6 months.

PASTRY DOUGH

Steps:

• Blend together flour, butter, sugar, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
• Gather all dough together with pastry scraper. Press into a ball, then flatten into a 5-inch disk.
• Wrap dough in plastic wrap and chill until firm, at least 1 hour.
• If you're making two desserts that call for this pastry dough, you can make a double batch.
• Pastry dough can be chilled up to 2 days or frozen, wrapped well, up to 3 months.