Mini Potato & Onion Pies
Enjoy making these delicious and comforting onion and potato mince pies! The buttery pastry is filled with a flavorful mix of tender potatoes, golden onions, and seasoning, all baked until golden brown and irresistibly delicious. Perfect for a cozy meal or to share with loved ones, these pies are sure to become a favorite in your recipe collection.
— Constant Cookbook
Ingredients
- For The Pie:
- 12 ounces of plain flour
- 150 grams of unsalted butter (at room temp)
- 2-3 tablespoons of blended onions(consistency of purÃÂÃÂÃÂÃÂÃÂÃÂÃÂée)
- 1 teaspoon of salt
- 1 teaspoon of freshly ground black pepper
- 2 tablespoons of freshly chopped green coriander
- For the filling:
- 1 kg of good for everything potatoes
- 2 large onions chopped finely
- 50 grams of butter
- 1 teaspoon of salt
- 1 teaspoon of freshly ground black pepper
- a sprinkle of basil
- Utensils:
- 18 mince pie tins
- A baking tray(to hold the pie tins)
- A potato masher
- A rolling pin
Instructions
- For the Pasty;
- Place you butter and flour in a bowl and rub them together to form a mixture that resmbles breadcrumbs.Then add your salt and black pepper and chopped corriander.Mix well with your fingertips.
- Add all of your blended onion puree to the mix and with your hands squeeze the mixture until it forms a dough. Leave in fridge so it is easy to work with later on.
- For the filling;
- If you want before making your pasty; peel and chop some potatoes and put them on to boil until they have gone very tender.
- In a separate pan gently soften your two chopped onions untill they have turned golden brown.
- Once your potatoes have boiled drain the water add your softened onions,salt and black pepper and mash together.
- Get your pasty from your fridge dust the surface. From your dough make a small ball and then roll it out into a circle big enough to fit into your mince pie tin.
- Do this untill you have filled up all your pie tins. (remember to leave enough dough to to top your pies with aswell!!)
- Place in the oven on the highest heat and cook for 15 minutes untill they have turned golden.
- Once your pasty bases have cooked scoop in your onion and potato mash into the cases.
- With your remaining dough roll out circles big enough to top the pies.Egg wash the tops sprinkle a bit of basil ontop and bake in the oven untill they have turned golden brown.
- The minute you take them out of the oven remove them from the mince pie tins or else they will have "soggy bottoms" and trust me no one likes soggy pies.
Yield
Makes 18 pies
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