- 1kg/2lb 4oz flour
- 600g/1lb 5oz table salt
- 9 free-range egg whites
- 300ml/10½fl oz water
- 8-10 small to medium baking potatoes
Salt-baked potatoes
Ingredients
Method
Mix the flour and salt together in the bowl of a food processor fitted with a dough hook. Mix in the egg whites, then slowly add the water to form a dough (you many not need all of the water). Knead the dough for five minutes, then wrap it in clingfilm and chill in the fridge for two hours.
Preheat the oven to 170C/325F/Gas 3.
Roll the pastry out into a rectangle about 5mm/¼in thick, place the potatoes in the middle, then gather the pastry around the potatoes and tie the top with kitchen string. Bake the potatoes for 1½-2 hours, or until the potatoes are cooked through.
To finish the pig's head, remove the pig’s head meat from the tray and cut into 3cm/1½in For the salt-baked potatoes, mix the flour and salt together in the bowl of a food processor fitted with a dough hook. Mix in the egg whites, then slowly add the water to form a dough (you many not need all of the water). Knead the dough for five minutes, then wrap it in clingfilm and chill in the fridge for two hours.
Preheat the oven to 170C/325F/Gas 3.
Roll the pastry out into a rectangle about 5mm/¼in thick, place the potatoes in the middle, then gather the pastry around the potatoes and tie the top with kitchen string. Bake the potatoes for 1½-2 hours, or until the potatoes are cooked through.
To finish the pig's head, remove the pig’s head meat from the tray and cut into 3cm/1½in For the salt-baked potatoes, mix the flour and salt together in the bowl of a food processor fitted with a dough hook. Mix in the egg whites, then slowly add the water to form a dough (you many not need all of the water). Knead the dough for five minutes, then wrap it in clingfilm and chill in the fridge for two hours.
Preheat the oven to 170C/325F/Gas 3.
Roll the pastry out into a rectangle about 5mm/¼in thick, place the potatoes in the middle, then gather the pastry around the potatoes and tie the top with kitchen string. Bake the potatoes for 1½-2 hours, or until the potatoes are cooked through.
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