Ingredients
- Pastry made from half the amount of fat (I love butter) to the amount of flour. Carefully, with cold fingertips in a cold room, rub the fat into the flour. Then pop a spoonful of water at a time into the sandy looking butter/flour mix and stir with a knife, sort of cutting through the mix until it clumps together. You don’t want too much water. When there doesn’t seem to be as much sandy mix left, tip out and press everything together. Wrap and pop in the fridge to rest. If you need a measurement, start with 100g flour and 50g butter. If not enough, make more! If too much, wrap and keep in the fridge for a couple of days or pop in the freezer until you want to make more.
- Cooked potato
- Chopped onion
- Oil
- Knob of butter
- Chopped parsley
- A couple of spoons of grated cheese for the mix and another for the topping
- Small amount of crushed garlic (about 1/4 clove)
- Tsp milk
- Salt and pepper to taste
Equipment
- Bowl – plastic please
- Chopping board
- Wooden spoon
- Dishcloth – very important! Children need to clean…
- Tea-towel
- Rolling pin
- Tart tin (I provide this at the session)
- Tupperware
Method
Sprinkle flour on the work surface. Spread the flour out with your hand. Use this floured hand to rub flour onto the rolling pin. Roll out the pastry until thin. Make sure you regularly turn the pastry rather than trying to use the rolling pin in different directions.
Use the wrapper for the butter, or your fingers, to rub a bit of butter (or other fat) around each tart depression in the tin.
Pre-heat the oven to 200C.
Use a cutter (or a cup/glass with the same circle size and cut around it) to make pastry discs. Pop these into the tart tin depressions and gently press them in.
Chop the potato into small pieces. Saute (gently cook) the onion in oil until really soft. Put in a bowl with potato, butter, parsley, 2 spoons of grated cheese, garlic, milk and seasoning (salt and pepper to taste). Cool and then spoon evenly between the pastry cases. Sprinkle with the remaining cheese and cook in oven for 20 mins.
Skills
- chopping
- sautéing
- baking