This is a versatile pastry recipe which can be substituted for shortcrust in any circumstance. During the war, potatoes were more accessible than flour, which is why potato was used to bulk out the flour in this wartime recipe. This recipe can be flavoured with herbs, mustard, marmite, and even cheese, that is if you are willing to use half of your weekly 57g in pastry!
300 g potatoes, peeled and cubed
2 tbsp semi-skimmed milk
115 g plain flour
pinch of salt
55 g cool butter, diced
- Cook the potatoes in a saucepan of boiling water for 8–10 minutes or until just tender. Drain well, then mash with the milk. Set aside to cool.
- Sift the flour and salt into a large mixing bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs.
- Add the mashed potatoes to the rubbed-in mixture and mix together to form a soft dough. Wrap in cling film and chill for at least 30 minutes before rolling out
You can find the original recipe here along with more detailed information about alternative flavourings.