Crispy Rosemary Potato Pies

Potatoes, rosemary, and a few simple ingredients come together in this recipe to create something extraordinary. With their golden, flaky crust and warm, herb-infused filling, these individual pies are a perfect centerpiece for a cozy family dinner or a festive gathering.

Ingredients

• 500g (17.6 oz) potatoes
• 2 sprigs fresh rosemary
• 3 cloves garlic
• 50g (1.8 oz) grated parmesan
• 2 tbsp olive oil
• Salt and pepper to taste
• For the dough: 200g (7 oz) all-purpose flour
• 100g (3.5 oz) cold butter
• 1/2 tsp salt
• 4-5 tbsp cold water

Directions

1. Preheat the oven to 200°C (392°F).

1. To make the dough, combine the flour and salt in a bowl. Cut the cold butter into small cubes and add to the flour. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. While the dough is chilling, wash and slice the potatoes thinly. Mince the garlic and chop the rosemary finely.
3. In a large bowl, toss the potato slices with olive oil, minced garlic, chopped rosemary, grated parmesan, salt, and pepper until well coated.
4. Roll out the chilled dough on a floured surface to about 1/4 inch thickness. Cut out circles using a cookie cutter or a glass, and place them into a greased muffin tin to form mini pie crusts.
5. Fill each mini pie crust with the seasoned potato mixture, layering the slices neatly.
6. Bake in the preheated oven for 30-35 minutes, or until the potatoes are crispy and the crust is golden brown.

1. Allow to cool slightly before serving.

Tip

For the best results, ensure the butter for the dough is very cold. This will help create a flaky and tender crust.