175 g (6 oz) shortcrust potato pastry
175 g (6 oz) cooked, sieved potatoes
1/2 stick (2 oz) 50 g butter, melted
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
1/3 cup (50 g) sultanas (golden raisins)
2 medium eggs, separated
175 g (6 oz) cooked, sieved potatoes
1/2 stick (2 oz) 50 g butter, melted
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
1/3 cup (50 g) sultanas (golden raisins)
2 medium eggs, separated
method
1. Line a pie plate with half the pastry.
2. Mix together the potatoes, butter, sugar, sultanas and egg yolks.
3. Whip the egg whites until stiff and carefully fold into the potato mixture.
4. Fill the pastry case, cover with the remaining pastry, brush the top with egg yolk or milk and sprinkle well with sugar.
5. Bake in the oven at Gas mark 6, 400°F (200°C) for 30 minutes.
2. Mix together the potatoes, butter, sugar, sultanas and egg yolks.
3. Whip the egg whites until stiff and carefully fold into the potato mixture.
4. Fill the pastry case, cover with the remaining pastry, brush the top with egg yolk or milk and sprinkle well with sugar.
5. Bake in the oven at Gas mark 6, 400°F (200°C) for 30 minutes.
serving amount
serves 6
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