Don’t go to the bakery on a Friday afternoon expecting to find scones and muffins for weekend guests. They will be long gone. I went, still hopeful, but found empty display cases, except for one shelf. The tray on it was full of flakey pies that looked delicious. The baker explained they were Irish Potato Pies filled with potatoes, onions and cheese. She said her customers were more interested in the fruit-filled pastries rather than this savory version. Their loss!
I was already envisioning fresh fruit, bacon for the meat eaters, and sunny-side-up eggs on the plate next to this beautiful savory pastry. And that’s exactly how it happened. Now I’m sharing the recipe with you. There are so many changes you could make, like adding bacon, ham or mushrooms. You could also make your own crust or use pre-made pie crust rather than puff pastry. I hope you enjoy these as much as we did especially on St. Patrick’s Day, March 17!
Irish Potato Pies (makes 8-10 pies)
1 box puff pastry, thawed (Find it in the frozen food section near the pie shells.)
4 cups one-inch cubed peeled potatoes
1 medium-sized sweet onion, peeled and diced
1 tsp. salt
4 T butter, divided
1 1/2 cups shredded Irish Cheddar Cheese, or your choice 1/2 cup whole milk