Potato Pastry Recipe – How to Make Potato Pastry

An easy to make pastry that is used for savoury vegetable, meat and fish pies. Potato pastry was very popular in World War 2 as rationing was tightened and it enabled the harassed housewife to stretch her flour ration with potatoes from the garden or allotment.

Potato Pastry

Popular in the war years of rationing potato pastry is surprisingly good.

Potato flour can be bought today and cake makers might like to know that replacing a quarter of the flour with potato flour is supposed to be the secret of the perfect Victoria sponge.

I’ve not tried making this using a food processor or mixer but I think it should be possible. If you do, let me know how it works.

Ingredients for Potato Pastry Recipe:

  • 3 oz (84 g) butter or margarine
  • 5 oz (140 g) plain flour
  • 1 teaspoon baking powder
  • 4 oz (112 g) cooked potatoes
  • Salt to taste

Method for Making Potato Pastry:

  1. Beat the fat until soft and work in the sieved flour, baking powder, salt and sieved potato.
  2. Work with the hands to a pliable dough.
  3. Turn on to a lightly floured board and roll out.
  4. Use for savoury pastries

You can make the pastry richer and darker in colour by adding an egg yolk. Adding some grated cheese (a hard, mature cheddar or Parmesan) will add a cheese flavour and a teaspoon of mustard adds a bite to the taste as does cayenne pepper.

More Pastry Making Guides, Tips & Information