Best Potato Pastry Dough Recipes

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UPPER PENINSULA PASTIES



Upper Peninsula Pasties image

I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 15

2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt
FILLING:
6 medium red potatoes (about 3 pounds), peeled
2 small rutabagas (about 1-1/2 pounds), peeled
1 pound ground beef
1/2 pound ground pork
2 medium onions, chopped into 1/4-inch pieces
3 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream or a lightly beaten large egg, optional

Steps:

  • In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.

SARAH'S KNISH



Sarah's Knish image

Traditional Jewish treat of little golden pastry domes filled with seasoned mashed potatoes and fried onions.

Provided by Sarah Dipity

Categories     Side Dish     Potato Side Dish Recipes

Time 3h

Yield 60

Number Of Ingredients 14

7 baking potatoes, peeled and cubed
¼ cup vegetable oil
2 onions, chopped
1 teaspoon ground black pepper
2 teaspoons salt
2 teaspoons white sugar
1 teaspoon minced garlic
2 eggs
½ cup vegetable oil
1 cup warm water
1 teaspoon salt
4 cups all-purpose flour
2 egg yolks
2 tablespoons milk

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Heat 1/4 cup of vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Combine potatoes and onions in a large bowl; season with 2 teaspoons of salt, pepper, sugar, and garlic. Mash until smooth; set aside.
  • Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Beat eggs, 1/2 cup of vegetable oil, warm water, and 1 teaspoon of salt. Gradually stir in flour. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into thirds and roll each piece out to about 9x13-inches. Slice the rolled dough in half lengthwise, then spread the potato mixture down the center of each strip. Roll each strip around the filling and gently press to seal. Repeat with the remaining dough and filling to end with six logs.
  • Cut each log into 1-inch slices and place cut side down on the prepared baking sheet. Gently press the edges of the dough toward the center of the potato mixture to form a bun. Beat egg yolks and milk together in a small bowl. Brush each knish with the the egg yolk mixture.
  • Bake in the preheated oven until golden brown, 35 to 45 minutes.

Nutrition Facts : Calories 80.3 calories, Carbohydrate 11.3 g, Cholesterol 13.1 mg, Fat 3.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 0.5 g, Sodium 121 mg, Sugar 0.6 g

POTATO PIE



Potato Pie image

I've collected a large variety of recipes using our farm's crop of potatoes. This is a favorite. It has a wonderful pastry crust and is chock-full of sliced potatoes with onion, parsley and seasoning.-Patricia Wells, Riverhead, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 6 servings.

Number Of Ingredients 14

2-1/4 cups all-purpose flour
1 tablespoon sugar
1-1/4 teaspoons salt
1/2 cup shortening
1/4 cup butter
3-1/2 to 4 tablespoons cold water
FILLING
7 cups sliced peeled potatoes
1 medium onion, sliced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon minced fresh parsley
2 tablespoons butter
1/2 cup half-and-half cream

Steps:

  • Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.

Nutrition Facts :

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