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Potato Pie with Chives

ingredients

250 g (10 oz) shortcrust pastry
1 lb (450 g) potatoes, peeled and sliced very thinly
salt and pepper
2 tablespoons fresh chopped chives
25 g (1 oz) butter
1 x 5 fl oz (142 ml) carton cream

method

1. Roll out the pastry and line a pie dish, reserving enough for the lid.

2. Arrange the potatoes in layers with chives and seasoning between each layer. Dot with butter.

3. Cover with a pastry lid, without a hole in it.

4. Glaze with milk and bake at 180°C, 350°F, mark 4 for at least an hour until the pastry is golden brown and the potatoes cooked through.

5. Test with a knitting needle to make sure the potatoes are cooked.

6. Cut a circle out of the lid when the pie is done and pour in the cream.

7. Replace the circle of pastry and serve.

What did you think?

1 person has helped to review this recipe. Thankyou!

Meat & potato pie (individual)
posted by rita @ 05:47PM, 2/15/09
Does anyone know about these pies? In the 1950s I was stationed with the RAF near to Blackpool. In the evenings a van used to come to the gates selling pies etc. They sold a round meat & potato pie which was out of this world. Think it was made with water pastry and w the top was always a little lower than the outside pastry and flat. If anyone knows these and recipe I would be grateful. ritab24@aol.com
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