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^Tems^

Plucas 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
>
> 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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LAME