| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
md |
Potatoes; (abt 2 pounds) |
| 2 |
lg |
Onions; (1 lb each) |
| 2 |
tb |
Salad oil |
| 3 |
tb |
All-purpose flour |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Coarsely ground black pepper |
|
|
Milk |
| 6 |
|
Hard-cooked large eggs |
| 1 |
c |
All purpose flour |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Shortening |
| 1/4 |
c |
Sour cream |
| 1 |
tb |
Cold water |
INSTRUCTIONS
SOUR CREAM PASTRY
1. Prepare Sour-Cream Pastry; set aside.
2.Peel andthinly slice potatoes. In 4-quart saucepan over high heat, heat
potatoes and enough water to cover to boiling. Reduce heat to low; cover
and simmer 5 minutes; drain.
3. Meanwhile, cut onions into 1/4-inch-thick slices. In 12-inch skillet
over medium-high heat, in hot salad oil, cook onions until very tender and
golden brown, stirring often, about 15 minutes.
4. Into skillet with onions, stir flour, salt, and pepper. Gradually stir
in 2 1/4 cups milk and cook, stirring constantly, until sauce boils and
thickens slightly. Remove skillet from heat.
5. Shell eggs; cut into 1/2-inch-thick slices. Preheat oven to 425 degrees
F. Lightly grease deep 2 1/2-quart casserole. In casserole, layer half of
potatoes, eggs, and onion mixture. Repeat.
6. On lightly floured surface, with floured rolling pin, roll Sour-Cream
Pastry 1 inch larger all around than top of casserole. Using pastry wheel
or knife, cut pastry into 1/2-inch-wide strips. Place half of strips about
1/4 inch apart over filling. Repeat with remaining strips, placing them at
right angles to first ones to make lattice design. Trim strips, leaving
1-inch overhang. Fold overhang under to make an edge. Brush lattice top and
edge with 1 tablespoon milk.
7. Bake pie 40 minutes or until filling is hot and bubbly, potatoes are
tender, and crust is golden. Cover casserole with foil after 25 minutes if
necessary to prevent overbrowning. 8 servings. SOUR-CREAM PASTRY: In bowl,
mix 1 cup all-purpose flour and 1/2 teaspoon salt. With pastry blender or
two knives used scissor-fashion, cut in 1/3 cup shortening until mixture
resembles coarse crumbs. With fork, stir in 1/4 cup sour cream and 1
tablespoon cold water until dough holds together. Shape dough into ball;
wrap with plastic wrap. Each serving: About 390 calories, 20 g fat, 171 mg
cholesterol, 760 mg sodium. jmerrill@prodigy.com
Posted to MC-Recipe Digest V1 #1063 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 30, 1998
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