|Posted by Bee & John on February 14, 2012 at 5:45 PM|
I love Annabel Langbein's recipes. Why? Personally I am not a "flavours-must-balance make-it-look-pretty use-fancy-ingredients" cook I'm a "get something from my cupboard and make it taste good" cook. Annabel Langein's recipes are all down to earth, easy and tasty!
The only problem with her? She doesn't use a Thermomix - So I have converted this fab recipe from her book (also available on her website)
I didn't make any changes to her recipe - but of course I didn't use ready made pastry I made my own (Shortcrust Pastry recipe. For this recipe, you'll need 500g plain flour, 250g butter [cubed] )
I also mixed the milk/egg mixture in the thermomix - all in the bowl, speed 5 for 15 seconds.
I loved this recipe because it doesn't use the cream or flour in the mixture like quiche does AND it uses potatoes which are always my favourite ingredient LOL I don't know if the potatoes had anything to do with it, but I was surprised that the pie set firmly and was not runny - nice!!
This fed 3 hungry people with plenty left over for lunch the next day. It would do 6 - 8 adults depending on the hunger levels and amount of salad you serve.
LESSON: roll out the dough quite thin. Not paper thin but thin none the less. Mine was a bit thick so didn't brown or crisp as nicely as it should have - didn't stop us eating it though
LESSON: notice how, in ANNABELL's picture (not mine), she has the bottom pastry folding out over the mixture? That is very useful for attaching the lattice AND (more importantly I found) the pastry shrinks a little in the oven. If it was JUST the right size the mixture would have leaked. I had mine only just folding over and mine DID leak a bit... didn't seem to matter but didn't look as pretty