Potato Pastry

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.

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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.

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