Potato and Sausage Bites
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
12
- For the croustades
- 1 cup all-purpose flour
- 1 tsp olive oil
- ½ tsp salt
- all-purpose flour (for the work surface)
- Oil (for frying)
Preparation steps
1.
Mix together the flour, oil and salt and add 3-4 tbsp water. Mix into a firm pastry that does not stick to the bowl (if necessary add more flour). Wrap in cling film and leave to rest for around 15 min.
2.
Remove the pastry from the cling film and knead well for around 5 min. Split into 12 portions and shape into balls.
3.
Heat the oil to 160°C | 325°F.
4.
Roll the pastry balls in flour and press into a croustade tin making sure the middle is well hollowed out and the pastry is wafer thin. Alternatively press the pastry into a mini muffin tin or shot glasses to make the croustades.
5.
Place each croustade in the hot fat and fry until golden brown. Remove from the oil using a draining spoon and leave to dry and cool on kitchen paper.
6.
Cook the potatoes in boiling salt water for around 25 min. Drain, leave to cool and then mash. Add the milk and butter and mash well. Season with salt, ground black pepper and nutmeg.
7.
Heat the clarified butter in a pan and fry the sausages until golden brown. Add the rosemary while the sausages are cooking. Remove the sausages from the pan and cut into bite-sized pieces.
8.
Fill the croustades with the mashed potatoes and top with the sausages.
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