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Potato Salad Popover


2 puff pastry sheets
18 fingerling potatoes, washed & poached until tender
cup Parmesan cheese grated
2 teaspoon mayonnaise
1 teaspoon cider vinegar
Salt & pepper to taste
cup fine herbs (mix of chopped fresh parsley, thyme & tarragon)
cup egg wash mixed with cup water


Serves: 6


Flour a work surface; roll out puff pastry to ⅛” thick and cut into 3½ x 3½” squares. Dock with a fork or docker. Place on floured parchment paper, cover & refrigerate for 30 minutes.

In the meantime in a stainless steel bowl, combine potatoes with cheese, mayo, vinegar, seasoning and herbs. Mix until all ingredients are combined. Remove dough from refrigerator, place on work surface. Mound a small amount of potato salad in the centre of each puff pastry square. Brush edges with egg wash. Fold dough over from one point to the other, making a triangle. Seal the edges by pressing down with a fork, making an airtight seal; brush the popover with egg wash.

Bake at 400°F until puff pastry is golden brown, about 25 minutes. Cool on a wire rack.

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