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Maple Farm

Recipes Archive

Recipe: Brussel sprouts with caramelised onions
24 November 2008

Recipe: Carrot Marmalade
21 July 2008

Bread tips: Polly's special spelt bread
2 February 2009

Recipe: Beetroot and Orange Soup
7 April 2008

Recipe: Chinese Style Pak Choi
14 April 2008

Recipe: Rocket and Spinach Soup
5 May 2008

Recipe: Martyn's Maple Farm Medley
2 June 2008

Recipe: Onion Rings in Beer Batter
16 June 2008

Recipe: Roast spiced squash
12 October 2007

Recipe: Roots'n'all - vegetable stew with cheesey dumplings
19 October 2007

Recipe: Boozy baked apples
12 October 2007

Recipe: Beetroot and chocolate cake!
26 October 2007

Recipe: Upside-down apple cake
2 November 2007

Recipe: Parsnip bread bake
9 November 2007

Recipe: Organic egg and potato pie with rough puff pastry crust
16 November 2007

Recipe: Orange and parsnip cake
23 November 2007

Recipe:Cabbage braised with wine and pancetta
26 November 2007

Recipe: Risotto with leeks and winter squash
7 December 2007

Recipe: Cottage pie jackets
31 December 2007

Recipe: Leek,potato and stilton soup
1 January 2008

Recipe: Smoked haddock and pachoi risotto with vodka
14 January 2008

Recipe: Rumbledethumps
21 January 2008

Recipe: Carrot and spinach quiche
14 July 2008

Recipe: Gammon and turkey pie with cauliflower cheese mash
20 January 2009

Recipe: Parsnip crisps
12 January 2009

Recipe: Kale and potato bubble and squeak
8 October 2008

Recipe: Curried parsnip soup
22 September 2008

Recipe: Vegetable ribbons
13 October 2008

Recipe:Celery and cherry tomato pasta sauce
8 September 2008

Recipe: Roasted patty pan squash
1 September 2008

Recipe: Beetroot Risotto
9 February 2009

Recipe: Apple Crumble
20 February 2009

Recipe: Cauliflower Fritters
2 March 2009

Recipe: Parsley Sauce
13 March 2009

Recipe: Carrot Cake
30 March 2009

Recipe: Radish and Red Potato Soup
6 April 2009

Recipe: Ginny's Spelt Cake
1 March 2011

Recipe: Organic Spelt Loaf recipe for your Breadmaker
4 September 2014

Recipe: Organic egg and potato pie with rough puff pastry crust

16 November 2007

Organic Egg and Potatoe Pie with Rough-Puff Pastry Crust

o 500g organic potatoes ( washed & thinly sliced)
o Salt & freshly milled black pepper
o 30g butter
o 1 small organic onion ( finely chopped)
o 4 organic hard boiled egg yolks ( coarsely chopped)
o Rough puff pastry ( short crust pastry dough, rolled out in a slightly different way !)

Arrange the potatoes in layers in a pie dish. Between each layer of potatoes put a little of the chopped onion and some of the egg yolks, and sprinkle with salt and black pepper. Put in about 1 - 2 tablespoons of water and dot the butter over the top.
Take the pastry dough and place on cool floured surface. Smack it flat with a rolling pin. Turn over to ensure both sides are well-floured and roll our rapidly into a rectangle. Fold the two short ends to meet each other in the centre, then fold again to align the folded edges with each other. Following the direction of the fold lines, roll the pastry into a rectangle again, fold again the same way and refrigerate for at least 30 minutes. Repeat this process two or three more times before using the pastry, allowing to rest in the fridge in between each rolling session.
Cover the dish of potato layers with the rough-puff pastry, sealing the edges and cutting a small hole in the centre of the pastry. Bake in a pre-heated oven ( 180C / 350F / Gas 4) for about 1.5 hours .
Traditionally eaten with about ½ tablespoons mushroom ketchup ( concentrated mushroom juices ) poured into the top of the pie before serving – a nice autumnal touch, but not totally necessary !