It started with two boiled potatoes. They were left over because I'd cooked too many. I had cooked too many because the potatoes were pretty elderly and showing signs of wanting to procreate, and I didn't want to waste them.
The thing was, I didn't really know what to make with the leftover potatoes. I didn't want to make the usual tikkis or bondas - apart from being boring, they weren't suitable for the food blog (because they'd already been featured some time ago).
The box grater was on the kitchen counter, and absent-mindedly I grated the potatoes. Now there was a pile of somewhat gooey grated potatoes - and no real clue what to do with it.
So I peeled an onion and chopped it. Now I had: 1. A pile of grated cooked potatoes and 2. A chopped onion. Only one thing to do thereafter, so I heated up a tsp of oil and part cooked the onion. Some spinach caught my eye and I added that in, then the potatoes, and mixed it all up with a bunch of herbs that I've got growing (basil, thyme and rosemary) on the windowsill. And I also added salt and lots of freshly milled black pepper.
It was beginning to look like tikkis were going to happen, whether I wanted it or not.
Luckily, Pete came in just then, sniffing the air because the potato mixture smelt really rather nice. He tasted the mixture and decided to improve it by adding some parmesan cheese. He tasted it again and said that there was something still missing... and that something turned out to be mustard.
Mustard loves cheese in some mysterious way, sharpening its edges and making the cheese cheesier rather than mustard-y. It's a strange alchemy that I absolutely do not want explained in any scientific manner - it's enough for me that the mustard and cheese love each other. (Food engineers please take note.) And by the way, mustard in a cauliflower-cheese bake is fabulously good!
But we're not discussing cauliflower-cheese bake in this post, so I will desist. So, back to what I was saying... at that point, I suddenly remembered the block of puff pastry in the fridge. And just like that, the fate of the potato-cheese was decided. Not tikkis, but potato-cheese puffs. What a brilliant idea that turned out to be! Of course the parmesan alone wasnt enough, so some mature Cheddar was invited to the puff party.
Ok, I didn't make the puff pastry from scratch. Sure, the shop-bought stuff has some preservatives in it, but I buy it so rarely that I figure it's not going to make that much difference to the temple of holiness that our bodies are supposed to be. I like cooking, but making puff pastry from scratch... no, I don't think so. Life is too short.
Anyway, the puffs were absolutely lovely - not TOO cheesy, but beautifully savoury. And filling, too.
Recipe for: Spinach-potato-cheese puffs
Ingredients:
1 pack shop-bought puff pastry
2 large potatoes, boiled and grated
1 cup spinach leaves, sliced or torn up
1 medium onion, chopped
2 tbsp fresh herbs (thyme, basil, rosemary), chopped
3 tbsp grated parmesan
1/2 cup cheddar cheese, cut into small cubes
1 tsp medium curry powder
1 htsp Dijon mustard
1 tsp oil
Salt and pepper to taste
Method:
1. Heat the oil in a pan and add the chopped onions and herbs.
2. When the onions begin to soften (about a minute or so), add the spinach leaves.
3. Stir-fry the spinach till it's just wilted, then add the grated potatoes.
4. Mix with a light hand till the spinach is evenly distributed.
5. Turn off the heat and let the potato mixture cool. Once cool, mix in the parmesan cheese, salt and pepper to taste, the mustard and the curry powder.
6. Finally, add the cubed cheddar to the mixture. Reserve till required.
7. Now, roll the puff pastry into a rectangle. Cut it into four or five strips, depending on what size you want the puffs to be, then cut the strips in half again. Place 2-3 tbsp of the filling on one half, spreading it out to within 1/2 cm of the edges.
8. Place the other half of the strip over the filling and ensure that the filling is fully encased. Crimp the edges of the pastry to stop the filling from leaking. Use the remaining dough and filling in the same way. Make two or three slashes across the top of each puff with a sharp knife - this will make it look pretty when finished.
9. Bake the puffs in a hot oven (180C/350F) until they are golden brown and cooked.
10. Serve warm with a salad.
RECIPE: SPINACH-POTATO-CHEESE PUFFS
Ingredients
1 pack shop-bought puff pastry
2 medium potatoes, boiled and grated
1 cup spinach leaves, sliced or torn up
1 medium onion, chopped
2 tbsp fresh herbs (thyme, basil, rosemary), chopped
3 tbsp grated parmesan
1/2 cup cheddar cheese, cut into small cubes
1 tsp medium curry powder
1 htsp Dijon mustard
1 tsp oil
Salt and pepper to taste
Method
1. Heat the oil in a pan and add the chopped onions and herbs.
2. When the onions begin to soften (about a minute or so), add the spinach leaves.
3. Stir-fry the spinach till it's just wilted, then add the grated potatoes.
4. Mix with a light hand till the spinach is evenly distributed.
5. Turn off the heat and let the potato mixture cool. Once cool, mix in the parmesan cheese, salt and pepper to taste, the mustard and the curry powder.
6. Finally, add the cubed cheddar to the mixture. Reserve till required.
7. Now, roll the puff pastry into a rectangle. Cut it into four or five strips, depending on what size you want the puffs to be, then cut the strips in half again. Place 2-3 tbsp of the filling on one half, spreading it out to within 1/2 cm of the edges.
8. Place the other half of the strip over the filling and ensure that the filling is fully encased. Crimp the edges of the pastry to stop the filling from leaking. Use the remaining dough and filling in the same way. Make two or three slashes across the top of each puff with a sharp knife - this will make it look pretty when finished.
9. Bake the puffs in a hot oven (180C/350F) until they are golden brown and cooked.
10. Serve warm with a salad. Spinach-potato-cheese puffs
