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Potato Peel Pie By Chef Irfan Pabaney | Cheesy Potat...

India Food Network Follow
  • Video description
  • 7 months ago
Inspired by forthcoming Netflix release The Guernsey Literary and Potato Peel Pie Society, Chef Irfan Pabaney cooks up his version of a Potato Peel Pie only for India Food Network. His delicious twist includes potatoes 3-ways. You won’t want to miss this recipe, trust us!

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For the Potato Pie:

1.5 kgs potatoes (big)
Oil for frying
250 gms baby potatoes
150 gms butter
200 ml cream
200 ml milk
200 gms cream cheese
Salt & pepper
400 gms chicken sausage
150 gms onions
Small bunch parsley
Pinch of dried oregano
10 gms chilli flakes
200 gms Cheddar or mixed pizza cheese

For the Potato Skin Chips
2-3 potatoes (medium)
Oil for frying
Salt & pepper


For the Potato Pie:
- Preheat the oven to 180o C.
- Cut the big potatoes in half.
- Scoop out the potatoes using a scooper or a melon baller, leaving a little bit of the potato in the skin.
- Deep fry the potato shells until golden brown.
- Remove from the oil and allow the excess oil to be soaked up by a kitchen towel.
- Boil the baby potatoes with the skin on.
- Mash the boiled baby potatoes along with the skin.
- Add salt, pepper and chili flakes for flavor to the mash.
- Now add butter, cream, milk and cream cheese and whisk the entire mash very well. You need a nice, thick consistency. Keep aside.
- Slice up the chicken sausages.
- Chop the onions into medium sized pieces.
- Heat oil in a pan and when hot fry the onions until they are a lightly cooked.
- Add the chopped chicken sausages, salt, pepper, chili flakes and cook some more.
- Turn out into a bowl and add the chopped parsley. You can also now season with oregano or any other herbs of your choice.
- Now take the deep fried potato shells and fry them once again.
- Once fried, in the hollow put the mashed potatoes. Top the mash with the mixture of chicken sausages.
- Grate the cheese and add it on top of the sausages.
- Place the filled potato shells on an oven tray and into the preheated oven for 10-15 minutes until cooked and the cheese is melting.
- Remove from the oven carefully and serve with a side of crispy potato skins.

Chef’s flavour tips for the pie:
- You can use any combination of cheese as an option.
- Add lemon to the sausages for a nice flavour.
- Add chat masala, poppy seeds or green chilies to the potato mash if you like spice.

For the Potato Skin Chips
- Peel the potatoes, saving the skins. Make sure you get some of the potato flesh as well.
- Drain the moisture out if the peels completely.
- Add some salt to the skins.
- Deep fry the skins until crispy and serve!
- Chef’s flavour tips for the skins:
- Dust with chat masala or a mixture of turmeric and red chili powder for an extra zing to the crispy skins.
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