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.)
--
Peter Lucas
Brisbane
Australia
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