Whenever I visit my sister, we like to make stuffed phyllo pastries and invite our friends for appetizers and tea. This recipe was passed on from our Mom, and over the years we have stuffed it with many different things. These can be stuffed with anything you want. I like to sometimes add meat to the potatoes, or just make them with feta cheese, mushrooms, spinach.

Serves 4 to 6

The filling:

6 medium potatoes, washed and peeled

½ bunch fresh parsley, finely chopped

½ teaspoon turmeric

1 large onion, finely  chopped

½ teaspoon salt and ½ teaspoon pepper

1 package pre-cut square puff pastry, defrosted

1 egg yolk, beaten

2 tablespoons olive oil

Sesame seeds, for garnish

 

Directions:

1.  Prepare the filling: Place the potatoes in a large saucepan and cover with cold water. Bring the water to the boil and cook the potatoes until they are tender when pierced with a fork. Drain the potatoes, let them cool. In a large mixing bowl, mash potatoes until smooth.

2.  In a frying pan on medium heat, add olive oil and fry the onion for 5 minutes or until tender. Remove from heat and set aside.

3.  Mix the parsley, turmeric, and onion into the potatoes. Add salt and pepper, and mix well.

4.  Preheat the oven to 325 degrees.

5.  Spray a baking sheet with non-stick baking spray.

6.  Remove the puff pastry from the package, and arrange the puff pastry squares 3 inches apart on the sheet.

7.  Spoon 3 tablespoons of the potato mixture onto each pastry square.

8.  Fold each pastry square over into a triangle, brush the edges with water, and press the edges firmly together to seal.

9.  Brush each pastry with egg yolk and sprinkle with sesame seeds.

10.  Bake for 15 to 20 minutes or until golden brown. Remove from the oven, let cool, and serve.

Happy cooking!

The Petite Gourmande

© 2019 by Ruth Barnes, all rights reserved

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