Lenten Pie

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Preparation info

    • Difficulty

      Medium

Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Originally this pie was served with puff pastry, presumably to elevate its rather prosaic status. I have substituted filo pastry which cooks more quickly so is added to the pie halfway through the cooking process. Not usually a recommended method with filo pastry, as it can make it soggy, but it seems to work here.

Ingredients

  • 12 oz (350 g) potatoes, peeled and thinly sliced
  • 2 eggs, hard-boiled and sliced
  • 8 oz (225 g) onions, thinly sliced
  • 8 oz (225 g) cooking apples, peeled, cored and thinly sliced
  • 1 teaspoon salt
  • Β½ teaspoon paprika
  • 2 oz (50 g) butter
  • ΒΌ pint (150 ml) chicken or vegetable stock
  • 4 sheets filo pastry

Method

Parboil or steam the potatoes for about 10 minutes until just tender. Drain.

Layer the potatoes in a 9-inch pie dish with the eggs, onions and the apples, seasoning as you go. Cut the butter in little pats and put on top. Pour over the stock, cover with damp greaseproof paper and cook at gas mark 6/400Β°F/200Β°C for 25 minutes.

Brush each sheet of filo pastry with melted butter. Take the pie dish from the oven and remove the greaseproof paper. Paint the rim of the dish with melted butter and arrange the filo pastry as artistically as you can, folding up the edges so there is no necessity to trim. Filo pastry is very adaptable and there is no need to cover the whole pie surface.

Put back in the oven for another 15–20 minutes until golden.

At the end of the eighteenth century, Count Rumford reported a soup that was brewed in Epping Workhouse that consisted in part of 28lb potatoes, 4lb pickled pork, 6 stones of shins and legs, 6lb skibling (meat waste) and 20lb of Scotch oatmeal.

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