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Potato Pastry
Pies and Pastries

Pastry made with mashed potato, wheat flour and fat. An alternative to plain pastry for pie toppings etc.

Original Receipt from 'Economical war-time cook book' (1918) by Janet McKenzie Hill (USA)


1 cup flour
5 cup mashed potato
1/2 teaspoonful salt
4 tablespoonfuls shortening
5 teaspoonful baking powder

Sift together the dry ingredients, and combine them with the potato. Cut in the fat in the usual way, and roll out the pastry. This recipe makes enough for a one-crust pie. The crust may be baked before the filling is added.

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