Post by Dave on Aug 16, 2017 15:05:10 GMT
INGREDIENTS
600g Potato(es) (Maris piper, Peeled and cut into cubes)
40g Butter (salted)
100g Plain white flour
0.25 tsp Baking powder
2 Apple(s) (Bramley, Peeled and thinly sliced)
50g Unrefined golden caster sugar
0.5 tsp Vanilla bean paste
Cream and lemon curd to serve (to taste)
METHOD
Add the potatoes to a pan of salted water and bring to the boil and simmer for 15 minutes or until tender. Drain and put back in the pan and put the lid on to dry them out.
While warm add the butter and put through a potato ricer or mash well.
Place the mash in a bowl and stir in the flour and baking powder with the salt. Bring together with your hands to make a dough.
Divide the dough in two, and on a lightly floured surface roll one-half into a 20cm circle and place this on a lightly floured board.
Toss the apple slices with the sugar and vanilla bean paste and place on top of the rolled potato dough leaving a 1cm border around the edge. Brush the edges with some water. Add a good pinch of cinnamon to the apples if desired.
Roll the other piece of dough to a round that is slightly bigger than the first. Place this over the apples and press the edges firmly together to seal, squeezing any air out.
Heat a large heavy based frying pan over a low heat for a few minutes. Sprinkle with a little flour and slide the potato cake into the pan and gently cook for 15 minutes until golden on one side.
Slide it out onto a plate and then turn over onto another lightly floured plate and slide the cake back into the pan and cook for another 15 minutes.
Gently slide onto a plate and cut into wedges and serve with lots of cream and lemon curd if you wish
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