Dad. At Home.

Savoury Potato Pie Crust (workshop)

Ben Hartung

Savoury Potato Pie Crust (workshop)

Adapted from UK based cooking show chef.. not sure what her name is. use for a squish or veggie pie. Can we use chia seeds indeed of the egg? Add corn starch?
Print Recipe
Servings: 1
Course: Main Course
Ingredients Method

Ingredients
  

  • 650 g potato peeled or unpeeled
  • 3 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon sage
  • 1/3 cup flour
  • 1 egg or 1-2 tablespoon chia seeds

Method
 

  1. Preheat the oven to 375°F. Lightly oil a spring-form cheesecake pan and line the bottom with parchment paper.
  2. Using a food processor with the grater attachment, grate the potatoes. Place the potatoes in a cheese cloth and squeeze out any excess moisture.
  3. In a large bowl, add the potato and the remaining ingredients. Mix with a spoon until ingredients are evenly distributed.
  4. Using clean hands, transfer the mixture into the baking pan. Press the mixture evenly into the pan and about 1 inch up the sides. Tray to avoid any holes.
    5. Patch with a flax egg and bake for 10 minutes before adding the filling?
  5. Place int he oven and bake for 10 minutes to cure the pie crust. Remove from oven and add the filling (egg or vegan quiche, savoury pie filling)