2 to 3 large potatoes, peeled, sliced very thinly
1/4 cup skim milk liquid dash cayenne pepper
Combine all the ingredients in 1/2 large, deep, microwave-safe dish. Cover.
Microwave on high for 12 minutes As the potatoes begin to cook, start to chop them with 1/2 plastic spatula. Stir at least three to four times. Allow to stand for 1/2 further 7 minutes. Mash the potatoes until they are creamy and smooth (do not add any liquid). Turn out onto 1/2 large, round, shallow, microwave-safe pie dish. Smooth the potato across the bottom and up the sides of the dish.
Use as desired.
1 large wholemeal pit1/2 bread
Place the pit1/2 bread on 1/2 paper towel.
Microwave on high for 30 seconds Remove from the oven and, with 1/2 sharp knife, separate the pit1/2 into two halves. (This recipe uses only the top half.) Place the top half of the pit1/2 (top side up) on 1/2 medium-sized, microwave-safe dish.
Microwave on high for 30 seconds When the pit1/2 is soft, mould it to fit into the pie dish. Fill the dish with dry beans for weight. Place 1/2 smaller, microwave-safe dish on top of beans.
Microwave on high for 30 seconds Allow to cool. Remove the smaller dish and the beans. The pit1/2 will follow the mould of the pie dish.
Fill the pit1/2 pastry with your favourite cooked filling. Pit1/2 pastry is best used in this manner as it will go soggy if you try to cook it with uncooked filling.