POTATO DOUGH

This dough was developed on two demands, I had potatoes to use and I wanted carbs.

It is reminiscent of the potato dough used in Scotland for pies and such. This is dedicated to the lovers of potatoes!

TIPS:

• Use potatoes that are best for mashing like King Edwards.

• Pre dice butter and put it in fridge so it stays cool.

• For extra smoothness sieve the potatoes.

• Save the skins and roast without oil and salt for a pet friendly snack! I mix some coconut oil afterwards and my dogs love them!

• If using plant based milk like me, do not use a sweet one.

INGREDIENTS: Serves 8

• 275 g - Potatoes (King Edward or any best for mashing)
  

• 40 g - Salted Butter (cold and diced)

• 80 g - Plain Flour
  

• 1.5 tsp- Milk (I used Oat)
  

• Salt
  

METHOD:

1. Put oven on at 180*.

2. Peel tatties (potatoes), cut into chunks.

3. Put in cold water with salt and bring to the boil.

4. In a medium bowl put the flour and then add the butter. Using your hands crumble the two together. Check the vid for how I do it.
   

5. Fork test to see if they are cooked through, they should be soft but not breaking apart.

6. Drain well.

7. For extra smoothness, sieve the potatoes into a large bowl.

8. If you don’t want to do that, just mash them in a large bowl.

9. Add the flour and butter mix to the mashed tatties with a generous pinch of salt and the milk.

10. Bring together and if you are like me and love a shortcut, just swirl in the large bowl.

11. Let it chill in the fridge for 1h, cover with cloth or a reusable plastic bag, refrain from using cling film when you can.

12. Roll out using some four and then transfer and spread into the silicone mould. If you don’t have a silicone mould and are using a solid tray use baking paper.

13. Make a bonnie edge to keep the filling from spilling and fierce the base with a fork to prevent too much puffing.

14. Bake for about 15-18 min (depending on oven hot headedness) or until golden brown.

15. Let it sit and chill for 5 then transfer onto plate or chopping board ready for the toppings!

16. Try my courgette ribbon and dill oil tart.