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POTATO PASTRY DOUGH

POTATO PASTRY DOUGH
By Anne Landefeld on Sunday, August 25, 2013 at 1:10pm
Ingredients:
? 1 cup very smooth mashed potatoes, ideally from baked Yukon Gold potatoes*
? 2 tablespoons light olive oil
? 1/2 teaspoon lemon juice
? 1/2 tablespoon brown sugar
? 1/4 teaspoon sea salt
? 1 cup whole wheat pastry flour
? 1 teaspoon baking powder
? 1/4 teaspoon nutmeg
Directions:
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.
*Sweet potatoes can be substituted

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