Basic Recipes > Potato Pastry

How to make potato pastry:
An unusual but easy to make pastry, ideal for savoury vegetable, meat and fish pies, especially steak and kidney pie.


2 large potatoes
6 level tablespoons butter
5 heaped tablespoons plain flour
1 level teaspoon baking powder
(see measure conversions for more information)


- Peel and cook the potatoes in boiling water until soft.
- Cool the potatoes a little.
- Pass them through a sieve or ricer until very smooth.
- Cream the butter with a wooden spoon in a large mixing bowl.
- Do this until it becomes light in colour and fluffy in texture.
- Stir the potatoes lightly into the butter.
- Sift the flour and baking powder over the potato mixture.
- Mix well with a wooden spoon until a dough is formed.
- Knead lightly until smooth.
- To use, turn out onto a lightly floured surface and roll to about half inch thickness.

Here are links to our other pastry recipes:

Biscuit Crumb
Biscuit Pie
Hot Water Crust
Rough Puff
Suet Crust