Momtezuma Tuatara
16-07-09, 03:26 PM
Again, quantities mystify me :D
the crust is a bodge. I start with leftover mashed potato, and add grated potato, orange Kumera which has been salted without about 1/4 - 1/2 tsp salt, and let the starch and water drain out. Takes a while. I dont rinse the potato after draining... I mix that into mashed potato, then I add a very finely chopped onion.
I butter the pie dish, and then sculpt the crust, and bake about 45 minutes at 180 degrees celcius. Half way through, I brush the entire crust with oil. I don't cool the crust before filling.
you can also add spinach chopped very finely to this crust, and grated carrot if you want colour streaks. Beetroot doesn't work too well, unless you like a purple crust...
~~~~~~~~~~~~~~~~~
If you want a more crunchy simpler crust, try:
2 cups packed grated raw potato
1/2 tsp salt
1 egg beaten
1/4 cup grated onion.
Again, salt potato in colander, and squeeze out excess water (which you can put in your soup stock if you want...)
Pat it into well-oiled 9 inch pie pan, building up the sides with lightly floured (I use buckwheat) hands. 40 - 45 minutes but don't brush the crust until after 30 minutes.
My filling is usually made while crust cooking:
Saute an onion and garlic lightly in butter, add basil, thyme, and greens, like small florets of broccoli, brussel sprouts spinach and sometimes cauliflower, just until starting to go soft.
Toss this into pie crust, sprinkle with black pepper, smoked paprika, or ordinary... bit more salt if needed. Beat up two eggs in 1/4 cup milk.
Sprinkle cheese of your choice on top and pour over eggs and milk. Put back in oven and cook until eggs firm and set in middle.
Lots of variations possible... sometimes I use a traditional spanakopita mix for the pie mix.
the crust is a bodge. I start with leftover mashed potato, and add grated potato, orange Kumera which has been salted without about 1/4 - 1/2 tsp salt, and let the starch and water drain out. Takes a while. I dont rinse the potato after draining... I mix that into mashed potato, then I add a very finely chopped onion.
I butter the pie dish, and then sculpt the crust, and bake about 45 minutes at 180 degrees celcius. Half way through, I brush the entire crust with oil. I don't cool the crust before filling.
you can also add spinach chopped very finely to this crust, and grated carrot if you want colour streaks. Beetroot doesn't work too well, unless you like a purple crust...
~~~~~~~~~~~~~~~~~
If you want a more crunchy simpler crust, try:
2 cups packed grated raw potato
1/2 tsp salt
1 egg beaten
1/4 cup grated onion.
Again, salt potato in colander, and squeeze out excess water (which you can put in your soup stock if you want...)
Pat it into well-oiled 9 inch pie pan, building up the sides with lightly floured (I use buckwheat) hands. 40 - 45 minutes but don't brush the crust until after 30 minutes.
My filling is usually made while crust cooking:
Saute an onion and garlic lightly in butter, add basil, thyme, and greens, like small florets of broccoli, brussel sprouts spinach and sometimes cauliflower, just until starting to go soft.
Toss this into pie crust, sprinkle with black pepper, smoked paprika, or ordinary... bit more salt if needed. Beat up two eggs in 1/4 cup milk.
Sprinkle cheese of your choice on top and pour over eggs and milk. Put back in oven and cook until eggs firm and set in middle.
Lots of variations possible... sometimes I use a traditional spanakopita mix for the pie mix.