Cyprus Potato Pie Recipes

POTATO PIE (BAKED)

Steps:

• Wash and boil potatoes. Peel and cut into cubes. Set aside.
• MAKE THE WHITE SAUCE: Melt the butter, add the pimento pepper, onion and flour. Let simmer for 1 minute.
• Add the milk and stir until it thickens, then turn off stove. Add the mushrooms and whole kernel corn to the cubed potatoes
• Pour the white sauce over the potatoes and mix. Add the cheese, celery and sweet pepper and mix evenly
• Place in a greased dish 12" x 8" x 2". Top with grated cheese and garnish with parsley and paprika.
• Note: For the cheese I grated 1 cup of Cheddar Cheese to mix and I used grated Parmesan on the top.
• Bake in a 350 degrees F oven for 30 minutes. Serve cool.

CYPRUS POTATO PIE

Steps:

• Put the leeks, butter and thyme in a pan, cover and cook over a low heat for about 20 minutes until very soft, stirring occasionally.
• While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 minutes until just cooked.
• Drain the potatoes and stir into the cooked leeks then add the olives.
• Leave to cool, stir in the goats cheese and season with sea salt and plenty of black pepper. Add the marjoram leaves
• Heat the oven to 200C/fan 180C/gas 6.
• Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to around about 5cm bigger than the first.
• Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border.
• Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb.
• Brush the pie all over with egg.
• Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges.
• Serve with a salad of lightly dressed Cos lettuce.

POTATO & BEETROOT SALAD ( CYPRUS DISH )

Steps:

• Peel the potatoes and cut into cubes or thin slices.
• To boil fresh beetroot, the roots are placed in a pan of lightly salted water, covered and simmered for between 45 minutes and two hours, depending on their size. Small beets and minibeet varieties may cook in as little as 30 minutes. Large mature roots may take at least two hours to cook. After boiling, beetroot can be refreshed in cold water, which also cools them enough for the skins to be easily removed. Peel them and cut into small pieces. You can use pickled beetroot if you like.
• Add the chopped spring onion and sliced eggs.
• Mix these ingredients together and add the olive oil, lemon juice, vinegar and salt.
• Serve with feta cheese or cottage cheese.