Chez Louis Potato Pie Recipes

CHEZ LOUIS POTATO PIE

Steps:

• Peel the potatoes. There should be about four and one-half pounds when peeled. Drop the potatoes into cold water until ready to cook.
• Bring enough water to the boil to cover the potatoes when they are added. Add salt to taste. Add the potatoes and cook 25 minutes, or until they are slightly undercooked. They will cook later in the oven.
• Meanwhile, preheat the oven to 450 degrees.
• Drain the potatoes and put them in a large heavy skillet. Sprinkle generously with pepper and add 16 tablespoons of butter. Using a large heavy spoon, cut the potatoes haphazardly into chunks, each about two inches thick. Let them cook 12 to 15 minutes, turning the pieces over and over so that they brown evenly.
• Meanwhile, heat a large heavy skillet (preferably a 12-inch, No. 10, black-iron skillet) until it is hot and almost smoking.
• Melt the remaining eight tablespoons of butter in a saucepan and pour it into the skillet. Immediately, add the potato mixture and flatten it on top with a large, heavy metal spoon. Let cook over moderately high heat for three minutes. Place the skillet in the oven and bake 15 minutes. Remove from the oven and pour off the free butter from around the sides, taking care not to let the potatoes fall from the skillet. This butter may be recycled and put to other uses, such as scrambling eggs, etc.
• Cover the skillet with a heat-proof round dish, such as a pizza pan. Invert the skillet onto the pan, allowing the potatoes to fall evenly on the pan.
• Place the pan in the oven and bake 15 minutes longer. Pour off any free-flowing butter from the pan.
• Carefully slide the pie from the pizza or other pan onto a round serving dish. Sprinkle the garlic into a circle in the center of the pie; garnish around the circle of garlic with an outer circle of chopped parsley.

SWEET POTATO PIE

Steps:

• Prepare the dough for the crust: stir the flour, sugar, salt, baking powder and spices together in a large bowl. Using 2 knives or a pastry blender cut in the butter until the mixture resembles coarse crumbs. Stir in the egg until well moistened. Stir in the ice water until dough forms. Wrap in plastic wrap and chill for about 1 hour.
• Preheat the oven to 375 degrees.
• Stir the ingredients for the nut mixture in a small bowl, and set aside. In a large bowl (or food processor bowl), beat together all the ingredients for the filling until well blended and set aside.
• Roll the dough out on a floured surface to form a 12-inch circle, and use it to line a 10 inch fluted removable bottom tart pan. Trim the edges of the dough with a sharp knife. Spread the nut mixture evenly over the bottom, and then pour in the sweet potato mixture. Decorate with the pecan halves. Bake for about 1 hour, until the filling is well risen and set. Transfer to a wire rack to cool. Serve with praline pecan sauce and whipped cream.
• Melt the butter in a medium-sized heavy saucepan. Add the sugar and cook over low heat, stirring, until the sugar has dissolved and browned. Stir in the cream and pecans and cook over medium-low heat for 30 minutes, stirring often. Cool slightly before serving. It's a delicious way to top-off B.'s sweet potato pie Yield: about 1 1/4 cups;
• From B. Smith's Entertaining and Cooking for Friends", Artisan 1995. .

CHEZ LOUIS POTATO PIE

Steps:

• Peel the potatoes. There should be about 4 1/2 pounds when peeled. Drop the potatoes into cold water until ready to cook. Bring enough water to boil to cover the potatoes when they are added. Add salt to taste. Add potatoes and cook 25 minutes, or until they are slightly undercooked. They will cook later in the oven.
• Meanwhile preheat oven to 450 degrees. Drain the potatoes and put them in a large heavy skillet. Sprinkle generously with pepper and add 16 tablespoons of butter. Using a large heavy spoon, cut the potatoes haphazardly into chunks, each about 2 inches thick. Let them cook 12 to 15 minutes, turning the pieces over so that they brown evenly. Meanwhile, heat a large heavy skillet (preferably a 12-inch, number 10 black iron skillet) until it is hot and almost smoking. Melt the remaining 8 tablespoons of butter in a saucepan and pour it into the skillet. Add 1 tablespoon of the garlic and the potato mixture, mix together and then flatten it on top with a large heavy metal spoon. Let cook moderately high heat for three minutes. Place the skillet in the oven and bake 15 minutes.
• Remove form the oven and pour off the free butter from around the sides, taking care not to let the potatoes fall form the skillet (this butter may be recycled and put to other uses, such as scrambling eggs). Cover the skillet with a heat proof round dish, such as a pizza pan. Invert the skillet onto the pan, allowing the potatoes to fall evenly on the pan. Place the pan in the oven and bake 15 minutes longer. Pour off any free-flowing butter from the pan. Carefully slide the pie from the pizza pan or other pan onto a round serving dish. Sprinkle the garlic into a circle in the center of the pie, garnish around the circle of garlic with an outer circle of chopped parsley. Serve with the perfect roasted chicken, T-bone or roasted lobster

POTATO PIE

Steps:

• Beat the eggs, salt, and pepper well; add the milk.
• Add the grated potatoes then stir in flour and baking powder.
• Heat bacon fat in a large skillet (iron is best) and pour in the potato mixture.
• Dot with butter.
• Bake uncovered in a preheated 400F degree oven for 1 hour or until golden brown.
• Delicious served with sauerkraut and pork roast.
• Note: I would check after 45 minutes as the edges seem to get done more. I used more potatoes than it called for and it still turned out great and didn't change anything else, but will probably season more next time I use more spuds.

JODY'S CHILEAN POT PIE

Steps:

• Soak raisins in beef broth in a bowl for 1 hour.
• Preheat oven to 425 degrees F (220 degrees C). Unroll pie crust and place a ramekin, top side down, onto crust. Press lightly to make a circle. Repeat 5 more times to make 6 circles in all; cut out circles.
• Crumble ground beef into a large skillet, place over medium heat, and cook and stir until beef is browned, 10 to 15 minutes. Stir paprika, cumin, salt, and black pepper into ground beef. Drain raisins, reserving beef broth, and stir raisins and olives into beef mixture.
• Melt butter in a large saucepan over medium heat; stir flour into hot butter until thoroughly combined. Gradually stir reserved beef broth into flour mixture, reduce heat to medium-low, and bring to a simmer. Cook until sauce is thickened, about 5 minutes; season with salt and black pepper. Stir ground beef mixture into beef sauce.
• Spoon beef mixture into ramekins and top each with a pie crust circle, pressing crusts down onto edges of ramekins to seal. Cut several holes into top of each crust with a sharp knife. Set pot pies onto a baking sheet to contain drips.
• Bake in the preheated oven until crusts are browned, 20 to 25 minutes.

CHILEAN POTATO PIE (PASTEL DE PAPAS)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the hot potatoes with butter and salt. Let cool until just warm; stir in the beaten egg until smooth.
• Meanwhile, heat the oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. Add the ground beef and cook until browned, about 10 minutes. Stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
• Spread half of the mashed potato mixture into the prepared baking dish. Cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
• Bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.