Potato Tarls

• 250 g (9 oz) floury potatoes, peeled and cut into chunks
• 25 g (1

Put the potatoes in a pan, cover with cold water, add a little salt and bring to the boil. Simmer until tender, then drain well and return to the pan to dry over a low heat. Mash until smooth, place in a bowl and beat in the melted butter. Stir in the flour and salt to make a fairly soft, pliable dough. Turn out onto a lightly floured surface and roll out into a 20-23cm (8-9in) round, about 5mm