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Thread: REC: Smoky Potato Pie

  1. #1
    Kate Connally Guest

    Default REC: Smoky Potato Pie

    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, Id 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?
    mailto:[email protected]

  2. #2
    Joseph Littleshoes Guest

    Default Re: REC: Smoky Potato Pie

    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.)
    >


  3. #3
    Bob Terwilliger Guest

    Default Re: Smoky Potato Pie

    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




  4. #4
    Blinky the Shark Guest

    Default Re: REC: Smoky Potato Pie

    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


  5. #5
    Blinky the Shark Guest

    Default Re: Smoky Potato Pie

    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


  6. #6
    Dan Abel Guest

    Default Re: REC: Smoky Potato Pie

    In article <[email protected] net>,
    Blinky the Shark <[email protected]> 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
    shepherd’s pie
    rustici
    shoofly pie
    sambusak
    spanakopita
    samosa
    steak and kidney pie
    shu mai
    strawberry rhubarb pie
    wonton

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  7. #7
    Blinky the Shark Guest

    Default Re: REC: Smoky Potato Pie

    Dan Abel wrote:

    > In article <[email protected] net>,
    > Blinky the Shark <[email protected]> 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


  8. #8
    Kate Connally Guest

    Default Re: REC: Smoky Potato Pie

    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, Id 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?
    mailto:[email protected]

  9. #9
    Kate Connally Guest

    Default Re: REC: Smoky Potato Pie

    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
    “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?
    mailto:[email protected]

  10. #10
    Kate Connally Guest

    Default Re: REC: Smoky Potato Pie

    Dan Abel wrote:
    > In article <[email protected] net>,
    > Blinky the Shark <[email protected]> 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, Id 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?
    mailto:[email protected]

  11. #11
    Blinky the Shark Guest

    Default Re: REC: Smoky Potato Pie

    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


  12. #12
    blake murphy Guest

    Default Re: REC: Smoky Potato Pie

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

    > In article <[email protected] net>,
    > Blinky the Shark <[email protected]> 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

  13. #13
    Dan Abel Guest

    Default Re: REC: Smoky Potato Pie

    In article <1t9us7vdipgjy.y4d67ym8y1km$.[email protected]>,
    blake murphy <[email protected]> wrote:

    > On Tue, 13 Jan 2009 18:12:05 -0800, Dan Abel wrote:
    >
    > > In article <[email protected] net>,
    > > Blinky the Shark <[email protected]> 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
    [email protected]

  14. #14
    Lass Chance_2 Guest

    Default Re: REC: Smoky Potato Pie

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

    Lass


  15. #15
    blake murphy Guest

    Default Re: REC: Smoky Potato Pie

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

    > Dan Abel wrote:
    >> In article <[email protected] net>,
    >> Blinky the Shark <[email protected]> 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

  16. #16
    blake murphy Guest

    Default Re: REC: Smoky Potato Pie

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

    > In article <1t9us7vdipgjy.y4d67ym8y1km$.[email protected]>,
    > blake murphy <[email protected]> wrote:
    >
    >> On Tue, 13 Jan 2009 18:12:05 -0800, Dan Abel wrote:
    >>
    >>> In article <[email protected] net>,
    >>> Blinky the Shark <[email protected]> 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

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