Three Potato Pasty
Recipe from: Taste Of Granor
Pasties are the traditional, tin-less pot pies of Michigan's Upper Peninsula. This filling can also be used as a replacement for mashed potatoes on any dinner plate.
Ingredients
1 lb pie dough (recipe of your choosing)
1 lb purple potatoes
1 lb butterball potatoes
1 lb sweet potatoes
1 cup heavy cream
4oz gouda
Method
- Roll the pie dough until 1/8th inch thick and cut into rounds about 7 inches in diameter.
- Boil the purple and butterball potatoes in heavily salted water until tender when pierced with a knife.
- Drain the potatoes from the water and allow to cool until cool enough to handle.
- When cool smash with your hands or a masher to make irregular pieces.
- Peel and cut the sweet potatoes into large chunks and stew with the heavy cream and several pinches of salt and black pepper.
- When the sweet potatoes are soft, transfer to a food processor and blend until smooth.
- Grate the gouda.
- Combine the smashed potatoes with the sweet potato puree and the grated gouda to make a chunky filling.
- Cool filling completely.
- Place 1 cup filling in each round of pie dough and fold into a half moon.
- Crimp the edge to seal and then freeze.
- When ready to bake, heat oven to 375F and bake the pasties (from frozen) until golden brown and the dough is cooked through (about 30 minutes).
