This recipe was inspired by the Irish baked pies. I wasn’t too sure how this was going to turn out, but my family loved it and wanted me to add it to the Easter menu next Sunday. I’m having the whole crew over for Easter dinner so I’m calling this a head start. Remember, this is “rustic”, so quantities are not exact and it doesn’t have to look perfect. It will, however, taste great. Make it as a side for ham, pork roast or flat iron steak. I had it for breakfast! The pastry is very light, it cuts easy and it is all around quite impressive.
Pastry Dough Ingredients
2 C. flour
12 T. very cold butter (no substitutes), cubed
1 t. salt
2 egg yolks
2 t. cold water
Directions for Pastry
Prepare the pastry dough by adding the flour, butter and salt to your food processor and pulse until pebbles form. Add egg yolks and water and pulse again until combined. Remove dough from the food processor and place on a sheet of wax paper. Place a sheet of wax paper over the top of the dough and using a rolling pin, roll out until ¼ inch thin. Turn it out into a pie dish and keep the ends hanging over so when you wrap it up, they come over part of the top of your pie. If you want to make individual or “personal” pies, just separate the dough into equal portions before you roll it. You can turn it out over ramekins or other cute little oven safe dishes.
Note: This dough is also great for desserts so keep it on hand.
Ingredients for Filling
5 medium potatoes, any kind, cubed
1/4 C. milk
¼ C. cheese (gruyere, parmigiano reggiano, fontina)
1 T. Butter
1 T. Olive Oil
½ red onion, diced
2 cloves garlic, minced
2 hand sized bunches of chopped assorted greens, stems removed (spinach, broccoli raab, kale raab, swiss chard, mustard greens), also try some herbs!
Salt and pepper
1 egg, whisked
Directions for Filling
Preheat your oven to 425 degrees.
Wash and cube your potatoes. Heat a pot of enough water to cover potatoes to a boil. Place potatoes in the pot with about 1 t. salt. Cook until tender and remove from heat. Drain water and place potatoes into a bowl suitable for mashing and mash them. Add the milk and cheese(s) and stir until combined. Salt and pepper to taste. Set aside.
In a skillet, heat the butter and the olive oil together. Add onion and cook for three minutes. Add the minced garlic and sauté for one more minute. Stir in greens and cover for about five minutes stirring occasionally. Finish with salt and pepper and remove from heat.
When the greens and onions are done, add them to the potato mixture and stir gently until combined. Add all the contents to the pie plate and smooth to the sides. Gently wrap the pastry up over the sides of the greens mixture. Baste pastry with egg wash. Bake in the oven for 40 minutes until crust is golden brown.
Note: You can make this a day ahead and refrigerate. It’s also great as leftovers.