Potato Paprikas Pie Recipe
Potato Paprikas Pie is a delicious and extremely easy to make dish. I served this unique dish for dinner when a friend came over and she still talks about how she enjoyed it. Try this easy Potato Paprikas Pie recipe.
Ingredients
Liptauer Pastry
3/4 pound slab or country smoked bacon, chopped
2 medium onions, chopped
2 tablespoons water
2 teaspoons imported sweet
Hungarian paprika
1 teaspoon tomato paste
1 teaspoon whole caraway seeds
2 1/2 pounds baking potatoes, peeled, thinly sliced into rounds and parboiled
3 minutes, drained and patted dry
8 ounces cream cheese, crumbled
6 ounces imported Muenster cheese, shredded
2 green onions, minced
Salt and freshly ground pepper
1 egg, beaten (optional)
Directions
Generously grease shallow 6 cup baking dish.
Roll out 2/3 of pastry on floured surface to thickness of about 1/8 inch.
Line dish and chill about 30 minutes.
While pastry is chilling, position rack in lower third of oven and preheat to 400°F.
Cook bacon in large skillet over medium heat until crisp.
Remove with slotted spoon and drain on paper towels.
Pour off all but 2 tablespoons fat.
Add onion and cook over high heat 1 to 2 minutes.
Reduce heat to low and stir in water, paprika, tomato paste and caraway.
Cook, stirring constantly, about 3 minutes.
Remove mixture from heat and stir in potatoes, bacon, cheeses, green onion, salt and pepper.
Trim pastry, leaving 1/2 inch overhang.
Spoon in filling, packing tightly.
Roll out remaining pastry and cover top of pie.
Trim and roll under overhang.
Pinch edges together and flute.
Brush with beaten egg if desired.
Cut several slits to allow steam to escape.
Bake 15 minutes.
Reduce oven to 350°F and bake until potatoes can be pierced easily with sharp knife inserted through steam slits, 1 to 1/4 hours.
Roll out 2/3 of pastry on floured surface to thickness of about 1/8 inch.
Line dish and chill about 30 minutes.
While pastry is chilling, position rack in lower third of oven and preheat to 400°F.
Cook bacon in large skillet over medium heat until crisp.
Remove with slotted spoon and drain on paper towels.
Pour off all but 2 tablespoons fat.
Add onion and cook over high heat 1 to 2 minutes.
Reduce heat to low and stir in water, paprika, tomato paste and caraway.
Cook, stirring constantly, about 3 minutes.
Remove mixture from heat and stir in potatoes, bacon, cheeses, green onion, salt and pepper.
Trim pastry, leaving 1/2 inch overhang.
Spoon in filling, packing tightly.
Roll out remaining pastry and cover top of pie.
Trim and roll under overhang.
Pinch edges together and flute.
Brush with beaten egg if desired.
Cut several slits to allow steam to escape.
Bake 15 minutes.
Reduce oven to 350°F and bake until potatoes can be pierced easily with sharp knife inserted through steam slits, 1 to 1/4 hours.
