I tried this recipe this past weekend.
The title is a little misleading. When I first
saw it I thought it would be a, well, pie. Silly
me, it's really turnovers. I changed it a little
in that I didn't feel like cutting out circles and
all that crap so I just cut each sheet of puff pastry
into 4 squares (after rolling them out to a little
larger size) and made triangular turnovers. I used
all the filling divided into 8 portions about 1/2 to
2/3 c. each. So you have to roll out the dough enough
to hold that much. I love the combination of flavors
and textures. I had recently bought some Spanish
smoked paprika from Penzeys and that was what first
attracted me to the recipe. I think they were even
better reheated for dinner last night. Have to maybe
wrap the corners in foil to prevent them over-browning
when reheating, though. Still very yummy.
Kate

SMOKY POTATO PIE

2 cup peeled and cubed potatoes
2 tablespoons olive oil
1 onion, sliced
1 red pepper, chopped
2 clove garlic, chopped
1 teaspoons smoked paprika
1 bay leaf
1/3 cup raisins
salt and pepper to taste
1 cup vegetable broth or water
2 sheet frozen puff pastry dough
1 egg beaten with 1 tablespoon water (optional)

Bring a medium pot of water to a boil. Add potatoes and cook until
tender almost all the way through when pierced with a fork. Drain and
set aside. Heat the olive oil in a medium pan over medium heat. Add
the onion and pepper and cook for about 15 minutes, stirring
occasionally until they turn golden. Add garlic; cook for 1 minute.
Add paprika, bay leaf, and raisins. Season with salt and pepper, and
cook for 30 seconds more. Add potatoes to the pan along with the
vegetable broth. Simmer, stirring often and mashing some of the potato
mixture as you go. Season to taste (potatoes need plenty of salt).
Cook for about 5-10 minutes until flavors are well combined, adding
water as needed to keep filling moist, but not soupy. Allow to cool.
While the filling is cooling, thaw the puff pastry dough according to
package directions. Preheat oven to 375F. Grease two baking sheets or
line with parchment paper. Roll out pastry to 1/8" thickness. Using a
6" plastic lid as a template, cut the dough into circles. Place the
circles onto the baking sheets. Mound about 1/4 cup of the filling on
the lower third of each circle, leaving a 1" border. Lightly brush the
edge of the dough with water, then fold the dough over the filling to
make a half-moon shape. Crimp the edges with a fork. Brush the pie
tops with egg wash, if desired. Cut a small slit into the top of each
pie. Bake the pies for 15-20 minutes or until the tops and edges are
lightly browned. Remove pies to a wire rack to cool slightly before
eating. Makes 10-12 pies. Serves 8. (Published in San Francisco
Chronicle) (Notes from original contributor: Recently, I went on the
best date of my life. It was a third date, and we went to my favorite
beach in Point Reyes. Taking charge, my date prepared a picnic lunch,
complete with thick wool blanket to sit on and camping stove for tea
afterward. Opening one of the foil-wrapped packages, I found a
beautiful Cornish pasty, a handheld savory pie that originated in
Cornwall, England. My date is English, and often craves these simple,
portable meals, so he figured out how to make them. They were delicious
even when cold. This is great with flaky, buttery puff pastry dough,
and the store-bought kind is very nice. Even cold, these are delicious.
Any leftover filling makes a wonderful side dish.)

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?