Kate Connally wrote:
> 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

Are you familiar with "Samosas"?

If not you might find some inspiration in this recipe, curried potatoes
is a favorite chez soi.
http://www.indianchild.com/samosa_recipe.htm
--
JL

>
> 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.)
>