Potato Pastry

When I make a savory tart or quiche I tend to use one of two types of pastry Cheese Pastry or Potato pastry. It usually depends on what the filling is going to be. Potato pastry for me is a much more forgiving pastry than traditional pastry.  Because of the potato content the pastry is a lot more elastic and therefore doesn't rip when you're rolling it out or putting it into the quiche tin. I also have it on good authority from three friends who are coeliac that this pastry works particularly well with gluten free flour and they are using it not only to make quiche but for pies too. 

From your store cupboard

4oz/1115g floury potato, sweet potato or a mixture of the two

8oz/225g plain flour (can use gluten free plain flour if needed)

4oz/115g butter/margarine

pinch of salt

small egg beaten (or 1/2 a medium/large egg beaten)

Boil the potato until soft, drain and mash (but don't add any butter or milk). If you are intending to make mash for another meal you can always make a little extra but remove the mashed potato before adding milk and butter.  Once cooked the potato will keep in the fridge for a couple of days until you are ready to make your pastry

Grease your flan/quiche tin and leave to one side.

Sift the flour into a large bowl add the pinch of salt and butter and rub together until forms a breadcrumb consistency.

Once the potato has cooled stir into the flour mixture and add the beaten egg and mix until forms a soft dough.

On a lightly floured surface roll out the dough. Carefully fit into the quiche/flan tin (do not trim at this pint) and put into the fridge for at least 1 hour.