Potato Pastry

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


For Covering Meat or Vegetable Pies

  • 1 lb. dry floury potatoes
  • 1 lb. plain flour
  • 2


Bake sufficient potatoes (in their skins) to give 1 lb. potatoes. Remove skins and either mash the potatoes or rub them through a fine wire sieve. Rub the fat lightly into the flour and add the potatoes, salt and baking–powder. Add the beaten egg and enough milk to mix to a smooth paste.