Mashed potato pie
Thursday night's dinner left (surprisingly!) some left over smoked cheese mashed potato. Friday I intended to make some leek, potato and cheese pasties for lunch, a small portion of the filling already being ready in the freezer. So I thought to myself, why not combine the smoked cheese mash in to the pasties, the frozen filling being a little on the mean side.
Combining the two made a soft squidgy cheesey mess that was really too soft to make pasties with - I feel pasties should have a reasonable bite to the chunks of potato inside. So instead, pastry already made, I decided to make small individual open tarts and boy, did these work!
The mashed potato provided a creamy base to the leeks and potato chunks, thereby elimating the need for any sort of cream or egg base to the tart and the cheese melted into the filling to prevent the filling becoming too dry.
This is too simple a dish to provide a full recipe for, but as a guide, try this:
Combining the two made a soft squidgy cheesey mess that was really too soft to make pasties with - I feel pasties should have a reasonable bite to the chunks of potato inside. So instead, pastry already made, I decided to make small individual open tarts and boy, did these work!
The mashed potato provided a creamy base to the leeks and potato chunks, thereby elimating the need for any sort of cream or egg base to the tart and the cheese melted into the filling to prevent the filling becoming too dry.
This is too simple a dish to provide a full recipe for, but as a guide, try this:
Leek, potato and smoked cheese tarts
Pastry, enough to line four small tart tins
Potatoes, a few, cut into smallish cubes and boiled
Smoked cheese, enough, cut into small cubes
Leeks, a couple
Cheese, non-smoked, a good basic Cheddar
Line four small tart tins with the pastry, prick the bases and chill for 10 minutes or more.
Mash about 3/4 of the potato, add the smoked cheese cubes, season and stir together.
Chop and soften leeks in olive oil without colouring them. Stir these through the now cooled mash.
Spoon the mixture into the pastry bases and top with the remaining potato and the Cheddar cheese.
Bake until the pastry is cooked, the top is browned and you can smell the smoked cheese.
Labels: Recipe
posted by Bluebear at
9:15 am
2 Comments:
Jezz
You havent mentioned you famous "Pain au beurre" or loaf plus half a pound of butter that saw you through those Uni years. I am hooking up with Paul and Helen at the w/e so thought I would check up on your site.
Trev "are you going to eat all that bread?" the Scrounger
Was the cheese smoked, or the potatoes? Believe it or not, smoked potatoes are good, and if you swopped to smoked spuds, you could inject a wider range of cheese flavours!
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