Potato and Mint Pastry Crackers
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 11 ozs waxy potatoes
- 2 Tbsps mint (chopped)
- ½ cup fresh Parmesan (grated)
- 1 egg
- 2 cloves garlic cloves (chopped)
- 2 Tbsps butter
- 11 ozs phyllo pastry
- For the cream
- ½ cup Sour cream
- 1 Tbsp tomato puree
- Tabasco sauce
- For the garnish
- 4 sprigs mint
Preparation steps
1.
Boil the potatoes in their skins in salted water for approx. 25 minutes until soft. Drain, peel and mash. Mix the potatoes with the mint, Parmesan cheese, egg and garlic. Season with salt and ground pepper.
2.
Heat the oven to 220C (200C fan) 425F, gas 7.
3.
Melt the butter. Cut the filo pastry into rectangles approx. 8 x 10 cm / 3x4 in (makes approx. 20) and brush with a little butter. Spread the potato mixture thinly on the rectangles, leaving a 2 cm rim all round. Roll up the pastry pieces along the short sides and squeeze the ends together (like candies).
4.
Place the pastry rolls on a cookie sheet with the join downwards. Brush with the remaining butter and bake for approx. 12 minutes until golden brown. Turn once while baking.
5.
Mix the sour cream with the tomato purée, salt and a few drops of tabasco. Season and fill into small bowls.
6.
Serve the crackers (hot, lukewarm or cold) with the cream. Garnish with mint sprigs.
