Smoky Potato Pie
- 2 cup peeled — cubed potatoes
- 2 tablespoons olive oil
- 1 onion — sliced
- 1 red pepper — chopped
- 2 clove garlic — chopped
- 1 teaspoons smoked paprika
- 1 bay leaf
- 1/3 cup raisins
- 1/3 cup green olives with pimentos — sliced
- Salt and pepper to taste
- 1 cup vegetable broth or water
- 2 sheet frozen puff pastry dough
- 1 egg beaten with 1 tablespoon water (optional)
Bring a medium pot of water to a boil. Add potatoes and cook until tender almost all the way through when pierced with a fork. Drain and set aside. Heat the olive oil in a medium pan over medium heat. Add the onion and pepper and cook for about 15 minutes, stirring occasionally until they turn golden. Add garlic; cook for 1 minute. Add paprika, bay leaf, raisins and olives. Season with salt and pepper, and cook for 30 seconds more. Add potatoes to the pan along with the vegetable broth. Simmer, stirring often and mashing some of the potato mixture as you go. Season to taste (potatoes need plenty of salt). Cook for about 5-10 minutes until flavors are well combined, adding water as needed to keep filling moist, but not soupy. Allow to cool. While the filling is cooling, thaw the puff pastry dough according to package directions. Preheat oven to 375 . Grease two baking sheets or line with parchment paper. Roll out pastry to 1/8-inch thickness. Using a 6-inch plastic lid as a template, cut the dough into circles. Place the circles onto the baking sheets. Mound about 1/4 cup of the filling on the lower third of each circle, leaving a 1-inch border. Lightly brush the edge of the dough with water, then fold the dough over the filling to make a half-moon shape. Crimp the edges with a fork. Brush the pie tops with egg wash, if desired. Cut a small slit into the top of each pie. Bake the pies for 15 to 20 minutes or until the tops and edges are lightly browned. Remove pies to a wire rack to cool slightly before eating.