Recipe: Smoky Potato Pie

[Guest guest]

Courtesy of Veggie Jews

 

Smoky Potato Pie

 

[From Amanda Berne, in today's SF Chronicle]

 

Makes 10-12 pies

 

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.

 

 

INGREDIENTS:

2 cups peeled, cubed potatoes

 

2 tablespoons olive oil

 

1 onion, sliced

 

1 red pepper, chopped

 

2 cloves garlic, chopped

 

1 teaspoon smoked paprika

 

1 bay leaf

 

1/3 cup raisins

 

1/3 cup green olives with pimentos, sliced

 

Salt and pepper to taste

 

1 cup vegetable broth or water

 

2 sheets frozen puff pastry dough

 

 

 

INSTRUCTIONS:

Instructions: 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, raisins and olives. 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 375°. Grease two baking sheets or

line with parchment paper.

 

Roll out pastry to 1/8-inch thickness. Using a 6-inch 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-inch 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. Cut a small slit into

the top of each pie. Bake the pies for 15 to 20 minutes or until the

tops and edges are lightly browned.

 

Remove pies to a wire rack to cool slightly before eating.

 

Per pie: 290 calories, 4 g protein, 28 g carbohydrate, 19 g fat (3 g

saturated), 0 cholesterol,

260 mg sodium, 2 g fiber.