SPUDS in new duds

HOMITY PIES WITH BACON AND CHEESE

Makes 6 pies.

Note: Serve with ketchup, or for an even more authentic British taste experience, tangy brown HP Sauce, available at many supermarkets.

• 3/4 c. all-purpose flour

• 3/4 c. whole-wheat flour

• 1/2 c. (1/4 lb.) unsalted butter, cut in chunks

• 1 egg

• 6 oz. bacon (preferably naturally cured), cut crosswise into 1/4 -in. pieces

• 11/2 lb. russet potatoes

• 1 onion (about 1/2 lb.), chopped

• 2/3 c. chopped pale inner celery leaves and ribs

• 1 tsp. dried thyme

• 1/2 tsp. dried marjoram

• Freshly ground pepper

• 11/2 c. shredded sharp Cheddar cheese, divided

Directions

Preheat oven to 425 degrees.

In a food processor, combine both flours and butter. Whirl until fine crumbs form. Add egg; whirl until dough holds together and pulls away from bowl in one solid mass.

Divide dough equally between six tart pans with removable rims (4-inch size); press dough over bottom and sides of each pan (dough should be about 1/4 inch thick all over). Prick five or six times with a fork.

Set tart pans on a baking sheet. Bake until lightly browned, about 15 minutes. Remove tart crusts from oven and set aside.

In a large skillet over high heat, cook bacon and stir often until crisp and browned. Use a slotted spoon to transfer bacon from pan and drain on a paper towel. Pour bacon fat from pan and reserve.

Meanwhile, peel potatoes and cut into small chunks (1/4 to 1/2 inch). Return 2 teaspoons bacon fat to pan and add potatoes, onion, celery, thyme and marjoram. Stir often over medium heat until potatoes are lightly browned and tender but not mushy, 20 to 25 minutes. Stir in bacon and season mixture to taste with pepper.

Place about 2 tablespoons cheese in each crust. Spoon a heaping 1/2 cup of the potato mixture onto cheese. Sprinkle remaining cheese evenly over potato mixture in each crust.

Bake in a 425-degree oven until cheese is melted and filling is hot, about 10 minutes. Using hot pads, carefully remove the rim of each tart pan and slide a spatula between tart crust and pan bottom.

Nutrition information per serving:

Calories 530 Fat 31 g Sodium 390 mg Saturated fat 18 g

Carbohydrates 48 g Calcium 190 mg

Protein 17 g Cholesterol 116 mg Dietary fiber 5 g

Diabetic exchanges per serving: 1 vegetable, 3 bread/starch, 1 high-fat meat, 4 1/2 fat.

CURRIED POTATO-LENTIL TURNOVERS

Makes 8 turnovers.

• 1 c. all-purpose flour

• 1/3 c. whole-wheat flour

• About 1/2 tsp. salt

• 1/2 c. (1 stick) plus 1 tbsp. butter, cut in chunks

• 3 oz. cream cheese, cut in chunks

• 1 egg yolk

• 1 tbsp. curry powder

• 1/4 c. dry lentils

• About 11/3 c. chicken broth, divided

• 1/2 lb. russet potatoes

• 1/2 c. shredded carrots

• 2 tbsp. thinly sliced green onions

Directions

In a food processor, combine both flours, 1/2 teaspoon salt, 1 stick butter and cream cheese; whirl until fine crumbs form.

Add egg yolk and whirl until dough holds together and pulls away from bowl in one solid mass. Place dough on a sheet of plastic wrap, pat into a wide rectangle, seal and refrigerate.

In a medium skillet over medium-high heat, melt remaining 1 tablespoon butter and stir in curry powder. Add lentils and stir to coat with butter mixture. Add 1 cup broth, turn heat to high and bring mixture to a boil. Cover, reduce heat, and simmer for 20 minutes.

Meanwhile, peel potatoes and cut into 1/4 -inch chunks. Add potatoes and carrots to pan; stir in additional broth if there is not enough liquid to cover.

Cover pan and stir occasionally until potatoes and lentils are tender to bite, about 20 minutes longer. Stir in green onions, add salt to taste, and remove from heat to let mixture cool for 10 to 15 minutes.

Meanwhile, on a lightly floured board, roll out dough to 1/8 -inch thickness. Invert a 5-inch-wide bowl onto dough and use a knife to cut a circle in dough, tracing around the rim of the bowl. Repeat to form seven more circles (gather scraps and re-roll dough as needed).

Lay circles on one or two baking sheets. Spoon 2 tablespoons of lentil mixture onto half of one circle. Moisten edges of dough with water, then fold dough over filling. Press the tines of a fork into dough edge to seal turnover. Repeat to fill remaining turnovers.

Bake in a 375-degree oven until golden brown, about 25 minutes. Remove from pan with a spatula and cool on a rack. Serve turnovers warm, or cool completely and refrigerate or freeze to store longer. Reheat in a 375-degree oven.

Nutrition information per serving of 8:

Calories 285 Fat 18 g Sodium 450 mg Saturated fat 11 g

Carbohydrates 26 g Calcium 35 mg

Protein 6 g Cholesterol 72 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable, 1 bread/starch, 3 1/2 fat.