Potato Pastry


For Covering Meat or Vegetable Pies

  • 1 lb. dry floury potatoes
  • 1 lb. plain flour
  • 2 oz. lard
  • 2 oz. dripping
  • pinch of salt
  • 2 teasp. baking-powder
  • 1 egg
  • warm milk to mix


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.

Use as required.