Potato Pie Recipe

Potato Pie Recipe  (“The Swiss Secret to Optimal Health” pages 249-251)


*Flaky Pastry (recipe follows)
1 t Dijon Mustard
2 pounds Yukon Gold or Waxy Heirloom Potatoes
1/4 C thinly sliced Leeks (white and pale green)
2 T fresh Parsley (chopped)
4 T unsalted Butter (melted)
1/2 C Manchego Cheese (shredded)
1/4 t Nutmeg ( freshly grated)
1 T Egg wash (reserve from Flaky Pastry)
6 T Heavy Cream
Course Sea Salt and freshly ground Pepper

1. Prepare & chill Flaky Pastry as directed below. Roll out the larger pastry disk to a round about 1/8 inch thick. Fit without stretching into a 9-inch pie pan or tart pan with removable bottom. Prick the pastry all over with a fork and paint lightly with the mustard. Chill while you prepare the filling.
2. Preheat oven 400 degree’s. Peel the potatoes, and thinly slice them. Toss with the leek, parsley and 2 T of the melted butter.
3. Sprinkle about 2 T of the cheese over the bottom of the pastry shell. Arrange half the potato slices in the pastry shell. Season with half nutmeg, salt and pepper to taste. Sprinkle 3 T of the cheese over the potatoes. Repeat with a second layer, using the rest of the potatoes, cheese and nutmeg. Season again with salt and pepper. Drizzle the remaining melted butter over the top.
4. Roll out the smaller pastry disk and set it on top of the pie. Trim the edges of both sheets of pastry to 1/2 inch. Fold over and crimp. Cut a small circle in the center of the pie to act as a steam vent. Brush the top of the pie with the reserve egg wash.
5. Bake for 50 minutes or until pie is golden brown and potatoes are tender. Remove from oven and let sit for 10 minutes. Then, using a funnel, pour over half of the cream into the hole in the center of the pie. Using mitts to protect your hands, lift the hot pan and slowly tilt it -around slightly in all directions to distribute the cream. Repeat with the remaining cream. Let pie stand 10-15 minutes before serving.

Flaky Pastry
(Makes a 9-inch double crust)

1 3/4 C Spelt Pastry Flour
1/4 t Baking Powder
1/8 t fine Sea Salt
1 small Egg (beaten with 2 t of Water)
1/4 C Sunflower Oil

1. In a large bowl, combine the flour, baking powder and salt. Whisk gently to blend.
2. Spoon out 1 T of the beaten egg & water to use to glaze in step 4 from above.
3. Whisk together, in a small bowl, the remaining beaten egg, oil and 1/3 C of ice -cold water. With a fork, toss the flour mixture while you sprinkle the liquid over the dough. Continue to mix with the fork until the dough just comes together. (If necessary, sprinkle on a little extra water, 1 T at a time, to make cohesive but not sticky dough.)
4. Press the dough together into a ball with your hands. Divide into 2 portions, one a bit larger than the other. Roll these into balls and flatten them into 2 disks. Dust with a little more flour to prevent sticking and wrap in plastic or waxed paper. Refrigerate the dough for 30 to 60 minutes before rolling out.

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