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?

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.)
>

Kate forwarded:

> (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.)

Under today's "rules of dating" isn't the third date the one where the
participants expect to get hot & heavy?

Bob

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 don't see anything "smoky" about it, either. I guess the recipe should
just be called "Potato".


--
Blinky
Killing all posts from Google Groups -
The Usenet Improvement Project: http://improve-usenet.org

Bob Terwilliger wrote:

> Under today's "rules of dating" isn't the third date the one where the
> participants expect to get hot & heavy?

What? A potato pie isn't hot and heavy?


--
Blinky
Killing all posts from Google Groups -
The Usenet Improvement Project: http://improve-usenet.org

In article . net>,
Blinky the Shark > wrote:

> 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 don't see anything "smoky" about it, either. I guess the recipe should
> just be called "Potato".

That smoked paprika gives it the smoky flavor. My dictionary defines a
turnover as a small folded pie. It defines pie as a synonym for tart.
Here is the list from my dictionary:


PIES, TARTS, AND TURNOVERS

strudel
apple pie
sweet potato pie
banana cream pie
tarte au sucre
bierrock
tarte Tatin
bisteeya
tiropita
black bottom pie
torta
bridie
tourtiere
buttermilk pie
Washington pie
cherry pie
chess pie
coconut cream pie
Banbury tart
French silk pie
bitter tart
grasshopper pie
jam tart
key lime pie
onion tart
lemon chiffon pie
pasteis de nata
lemon meringue pie
millionaire pie
mincemeat pie
borek
Mississippi mud pie
boureki
moon pie
calzone
pecan pie
Cornish pasty
pierogy/piroshki
dumpling
pot pie
empanada
pumpkin pie
mezzaluna
quesadilla
momo
quiche lorraine
pot sticker
ricotta pie
pyrizhky
runza
roly poly
shepherds pie
rustici
shoofly pie
sambusak
spanakopita
samosa
steak and kidney pie
shu mai
strawberry rhubarb pie
wonton

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:

> In article . net>,
> Blinky the Shark > wrote:
>
>> 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 don't see anything "smoky" about it, either. I guess the recipe
>> should just be called "Potato".
>
> That smoked paprika gives it the smoky flavor. My dictionary defines a
> turnover as a small folded pie. It defines pie as a synonym for tart.
> Here is the list from my dictionary:

Ah! I didn't notice smoked paprika.

--
Blinky
Killing all posts from Google Groups -
The Usenet Improvement Project: http://improve-usenet.org

Joseph Littleshoes wrote:
> 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"?

Oh yes, I love them. I usually get them at Indian restaurants
or Indian grocers but I have made my own from time to time.
I use the recipe in the Madhur Jaffrey cookbook.

Kate

--
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?

Blinky the Shark wrote:
> 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 don't see anything "smoky" about it, either. I guess the recipe should
> just be called "Potato".

The reference is to the *smoked paprika*.

Kate

--
Kate Connally
€œIf I were as old as I feel, Id be dead already.€�
Goldfish: €œThe wholesome snack that smiles back,
Until you bite their heads off.€�
What if the hokey pokey really *is* what it's all about?

Dan Abel wrote:
> In article . net>,
> Blinky the Shark > wrote:
>
>> 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 don't see anything "smoky" about it, either. I guess the recipe should
>> just be called "Potato".
>
> That smoked paprika gives it the smoky flavor. My dictionary defines a
> turnover as a small folded pie. It defines pie as a synonym for tart.

Yeah, yeah, yeah. But when I see the word pie I think
large round thing in a pie plate with crust (top and/or bottom)
and some sort of filling. I do realize that pie has other
uses but for me pie means something more specific. Thus
my surprise at finding out these were what I would call
turnovers and not what I would call pie. ;-)

Kate

--
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?

Kate Connally wrote:

> Blinky the Shark wrote:
>> 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 don't see anything "smoky" about it, either. I guess the recipe
>> should just be called "Potato".
>
> The reference is to the *smoked paprika*.

Yeah, someone mentioned that; I'd missed it.

--
Blinky
Killing all posts from Google Groups -
The Usenet Improvement Project: http://improve-usenet.org

On Tue, 13 Jan 2009 18:12:05 -0800, Dan Abel wrote:

> In article . net>,
> Blinky the Shark > wrote:
>
>> 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 don't see anything "smoky" about it, either. I guess the recipe should
>> just be called "Potato".
>
> That smoked paprika gives it the smoky flavor. My dictionary defines a
> turnover as a small folded pie. It defines pie as a synonym for tart.
> Here is the list from my dictionary:
>
> PIES, TARTS, AND TURNOVERS
>
> strudel

what about moon pie?

<http://www.scooterhost.com/scooter-images/moon-pie.gif>

your pal,
blake

In article >,
blake murphy > wrote:

> On Tue, 13 Jan 2009 18:12:05 -0800, Dan Abel wrote:
>
> > In article . net>,
> > Blinky the Shark > wrote:
> >
> >> 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 don't see anything "smoky" about it, either. I guess the recipe should
> >> just be called "Potato".
> >
> > That smoked paprika gives it the smoky flavor. My dictionary defines a
> > turnover as a small folded pie. It defines pie as a synonym for tart.
> > Here is the list from my dictionary:
> >
> > PIES, TARTS, AND TURNOVERS
> >
> > strudel
>
> what about moon pie?
>
> <http://www.scooterhost.com/scooter-images/moon-pie.gif>

Look more carefully. It's right there. If you disagree, feel free to
argue with my dictionary. *I'm* certainly not going to try to defend it!

--
Dan Abel
Petaluma, California USA

I tried to smoke the potato pie.
I couldnt keep it lit.

Lass

On Wed, 14 Jan 2009 12:21:42 -0500, Kate Connally wrote:

> Dan Abel wrote:
>> In article . net>,
>> Blinky the Shark > wrote:
>>
>>> 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 don't see anything "smoky" about it, either. I guess the recipe should
>>> just be called "Potato".
>>
>> That smoked paprika gives it the smoky flavor. My dictionary defines a
>> turnover as a small folded pie. It defines pie as a synonym for tart.
>
> Yeah, yeah, yeah. But when I see the word pie I think
> large round thing in a pie plate with crust (top and/or bottom)
> and some sort of filling. I do realize that pie has other
> uses but for me pie means something more specific. Thus
> my surprise at finding out these were what I would call
> turnovers and not what I would call pie. ;-)
>
> Kate

moose turd pie! it's good, though.

your pal,
blake

On Wed, 14 Jan 2009 15:00:37 -0800, Dan Abel wrote:

> In article >,
> blake murphy > wrote:
>
>> On Tue, 13 Jan 2009 18:12:05 -0800, Dan Abel wrote:
>>
>>> In article . net>,
>>> Blinky the Shark > wrote:
>>>
>>>> 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 don't see anything "smoky" about it, either. I guess the recipe should
>>>> just be called "Potato".
>>>
>>> That smoked paprika gives it the smoky flavor. My dictionary defines a
>>> turnover as a small folded pie. It defines pie as a synonym for tart.
>>> Here is the list from my dictionary:
>>>
>>> PIES, TARTS, AND TURNOVERS
>>>
>>> strudel
>>
>> what about moon pie?
>>
>> <http://www.scooterhost.com/scooter-images/moon-pie.gif>
>
> Look more carefully. It's right there. If you disagree, feel free to
> argue with my dictionary. *I'm* certainly not going to try to defend it!

i thought i looked. i must be deteriorating even faster than i thought.

your pal,
blake