Tuesday, October 18, 2011

Potato Pie

I first saw these potato pies at Anncoo Journal and I knew I'm going to bake them one of these days.  You can fill these pies with any fillings - chicken, beef, pork, tuna, vegetables etc.  I prefer a tomato-based filling with minced pork, bacon, onion, mushrooms and carrots.  


Shortcrust pastry base:
(makes about 12 tarts)

250g plain flour
50g ground almond (lightly toasted)
150g butter
Pinch of salt
1 egg yolk + 2 to 3 tbsp water
Egg white (beaten) - for brushing

1) Combine plain flour, ground almond, salt and butter.  Rub the butter into the flour mixture till it resembles bread crumbs.

2) Stir in the egg yolk mixture to the dough till it forms a ball.  Keep the dough in fridge for 30 minutes.

3) Pinch about 2 tablespoons of dough, flatten it slightly between your palms and press the dough evenly into the mould.  Trim off any excess dough.  Repeat to finish all the dough.  Place the tarts in the fridge for an hour or overnight.

4) Prick the tart base with a fork, place a small piece of baking paper on each tart and fill with baking beans (or rice) - I put a smaller empty tart mould into each tart as weight.

5) Bake in preheated oven at 180C for about 12 to 15 minutes.   Remove paper and weight, brush with beaten egg whites and bake for a further 10 minutes.  Remove from oven and leave to cool.

Pie Fillings

250g minced pork, seasoned with soy sauce & pepper
5 to 6 slices streaky bacon, cut into small pieces
1 carrot, chopped (pre-boiled a few minutes)
1 onion, chopped
Few button mushrooms, chopped
3 to 4 cloves of garlic, minced
1 cup tomato puree
Salt and pepper to taste

1) Brown minced pork and half the minced garlic till fragrant.  Remove and set aside.

2) Brown the bacon and fry the onion, carrot, button mushrooms with remaining minced garlic.  Mix in the browned pork and tomato puree.  Add a little water if the mixture is too dry.  Simmer for 10 minutes and season with salt/pepper to taste.  Set aside.

Potato toppings
5 Russet potatoes
20g butter
2 to 3 tbsp Japanese mayonnaise
1 egg
Sufficient milk 
Salt/pepper to taste

1) Peel and boil the potatoes till soft.  Drain water.

2) While the potatoes are hot, mash them and mix in butter, mayonnaise, egg and sufficient milk such that the potato mixture is soft enough for piping onto the tart.  Season with salt/pepper.

Assembling the potato pie
1) Remove baked pastry shells from tart moulds and place them on lined baking tray.

2) Fill the tart with prepared fillings.

3) Fill piping bag with mashed potato fillings and pipe onto the filled tarts.

4) Bake in preheated oven of 190C for 20 to 25 minutes till golden brown.


  1. Mmmm...the potato pie looks really good. Next time I'll add some mayonnaise must be very delicious :)

  2. Dzoli: oh yes, these are indeed tasty...

    Ann: thanks for sharing the recipe.. love it!


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