Potato and feta puff pastries
Dimitra's Dishes · ♥ 448 likes · 5.4K views · 5 min video
Read about feta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 sheet puff pastry
- 2 whole egg yolk
- 2 whole large potatoes
Peel the potatoes and cut into cubes; boil in a saucepan of lightly salted water until fork tender, 15 to 20 minutes.
- water
- salt
- 1 whole onion
Finely chop the onion and cook in a little olive oil until soft and golden.
- olive oil
- 2 whole scallions
Thinly slice the scallions, add to the onion and cook 3 to 4 minutes until soft; take off the heat.
Drain the potatoes and mash with a fork in a big bowl while hot; add the onions and scallions.
- 6–8 oz feta cheese
- salt
- freshly cracked black pepper
- 1–2 tsp dried thyme or oregano
- crushed red pepper flakes
- 4 oz cream cheese
Crumble in the feta; season lightly with salt, black pepper, the dried thyme or oregano and a pinch of red pepper flakes; add the cream cheese and mix. Taste and adjust.
Cut the puff pastry sheet into 12 rectangles: one side into four, the other into three.
Cutting and filling the puff pastry
Put a heaping tablespoon of filling in the center, stretch the pastry over and press with a fork to seal and make a decorative edge.
Slice small marks on top with a knife so steam escapes and they do not pop; brush with egg wash.