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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 28 |
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This is a Martha Stewart recipe. Ingredients:
12 potatoes |
1 onion |
3 sticks unsalted butter |
1 1/2 cups heavy cream |
4 teaspoons kosher salt |
pepper to taste |
5 cups rye flour |
3 cups all-purpose flour |
2 1/2 - 3 cups cold water |
Directions:
1. Peel and cut potatoes into chunks. Boil til cooked and put through a ricer while still hot.
2. Chop the onion into small bits.
3. Melt the butter and save out 1/2 cup for later.
4. Add the chopped onion and all but the 1/2 cup of melted butter to the hot potatoes, along with the heavy cream.
5. Season to taste.
6. Mix together the two flours, and make a well on your board.
7. Pour the water into the well and use your hands to draw the flour into the water. You want to make a dough that is together, but not sticky, so be cautious with the water.
8. Knead the dough slightly to pull together completely.
9. Roll the dough 1/4-inch thick on the board.
10. Use a biscuit cutter to cut 3 1/2-inch rounds from the dough. You want to have 28 rounds, so put the bits together when you've cut all you can get, re-roll it and keep cutting.
11. Roll each round into an oval, 7-inches by 4 1/2 inches.
12. Preheat the oven to 400 F.
13. Place 1/2 cup of the potato mixture in the center of each oval.
14. Bring the sides of the dough up over the top of the potato mixture, and seal the ends by using a little water and folding the dough over itself, but leave the center open over the potato. You want to create a canoe-looking pie.
15. Place the potato pies on a parchment-covered baking sheet.
16. Bake for 30 minutes or until lightly golden.
17. Immediately that you remove it from the oven, brush the dough with the reserved 1/2 cup of melted butter.
18. Sprinkle a bit more of the Kosher salt on top.
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