Tue, 15 October 2024
Ingredients:
Dough:
Filling:
Method:
Peel the potatoes and chop into equal sized but chunky pieces. Bring a large pan of water to the boil, salt the water generously, add the potatoes and boil until they can be easily pierced with a knife, about 15 minutes. Strain the potatoes and return them to the hot pan on a low heat for a few minutes to help them dry.
While still hot mash the potatoes until smooth, (or use a potato ricer), beat in the butter and season well with salt and white pepper. Allow the potatoes to cool.
Meanwhile make the filling. Peel the apples and chop into small chunks. Put them in a saucepan with the lemon juice and teaspoon butter.
Add a cartouche and a lid and cook over a medium-low heat for 10-15 minutes, checking every so often.
Add a splash of water if it looks dry. Cook until soft but not completely runny. Stir in the sugar and cook for another minute to dissolve.
Add the egg to the dough and then the flour. Knead for a minute or two until smooth. Divide the dough into two pieces and roll the first into a long sausage and divide it into 8, each piece should weigh about 45g.
Roll each piece into a ball and then flatten into a circle about 10cm wide. You can use a small rolling pin for this.
Add a dollop of apple filling, a couple of cubes of cheese and a grind of black pepper.
Fold in half to make a half-moon shape and seal with the prongs of a fork or just press together.
Heat a heavy bottomed frying pan or a griddle over a high heat. Once hot reduce the heat to medium high and cook the potato apples on the griddle, turning them until all sides are golden and they are hot through.
You can reheat these in an oven at 160°C for about 10 minutes.
These can also be fried in butter.
Serve as they are or with a dollop of chutney or sour cream for dipping.
