Do you get excited when you hear the phrase ‘fusion food’? I still do, even though it might be the most over-used phrase in food, it’s a cringy but perfect sum-up of the entire history of eating as we know it. Without it, we would have the UK’s nation dish of chicken tikka masala, and can you image how boring food would be if didn’t have a complete history of cultural food blending? So, I do it a lot, mostly because I’m both curious, and easily amused. I’m a nightmare to eat out with because about 99% of the time, I order off menu. Not because I don’t trust the menu creator with the dishes that are on there, but more often that not I see two amazing things on the menu and I want them on the same plate! I’m a self-confessed fridge raider. Yes, I meal plan, but there are always those couple of days a week where it all gets a bit Ready Stead Cook. Some times its through necessity, but there are times I just want something different, like a couple of days ago, when I had a fridge full of delicious coq au vin that I’d cooked too much off (always), some baking potatoes and some short crust pastry. Half of me was thinking, ‘I’d love the coq au vin in a pie’, the other half was thinking, ‘I’d love that coq au vin on a jacket potato’, so I had both, and created…THE PIE-TATO!
50% pie, 50% jacket potato, 100% awesome.
For the Potato base (and the mash)
4 large baking potatoes
100ml Single cream
Fresh parsley (finely chopped)
For the pastry
100g salter butter
200g plain flour
1 egg (beaten)
Because a PIE-TATO can be any kind of pie, then literally grab any kind of pie filling you fancy, but it needs to be cold.
Lightly rub the potato skins all over with olive oil, place on a baking tray and bake at 180 degrees for 1 hour 10 minutes. Take out of the oven and cool.
While the potatoes are cooking, make the pastry by rubbing the butter and flour together to make breadcrumbs, then add splashes of cold water until it comes together to make a dough. Wrap in cling film and refrigerate.
When the potatoes are cool enough to handle, cut a slice off of the top and scoop the cooked potato out into a separate bowl and set aside, be really careful not to make a hole in the skin as you don’t want the filling to leak out.
Next mash the cooked potato and stir in the cream and chopped parsley, season with salt and pepper. You’ll need to put a gentle heat through it before you serve it as it will have cooled completely.
Take your pastry out of the fridge and roll on a lightly floured surface to about half a centimetre thick, cut circles that will fit over the top of your potatoes.
Fill your empty potato shells with your chosen pie filling. Brush the edge of the potato with beaten egg and place the pastry on top, making sure that all the filling is covered. Brush the top with more beaten egg and bake in the oven for 25 minutes at 180 degrees. (this will cook the pastry and reheat the filling so that when you cut it open all the lovely juices will come out).
Serve on top of the mashed potato.