Baked Puff Pastry Dumplings with Potato Filling

Ingredients

• 300 g starchy boiling potatoes
• Salt
• 1 Shallot
• 3 tbsp butter
• 4 tbsp milk
• 4 tbsp freshly chopped herbs (e.g., parsley, dill, chives)
• nutmeg
• Pepper (freshly ground)
• 1 roll puff pastry (275 g)
• 1 egg yolk
• 2 Tbsp whipping cream

Instructions

1. 1.

   Wash the potatoes in salted water and boil for about 25 minutes. Peel the shallot, finely chop it, and sauté in 1 tbsp hot butter for 3-4 minutes until soft. Drain the potatoes, let them steam dry, peel, and return to the pot. Add the shallot, remaining butter, and milk; mash with a potato masher until smooth. Stir in herbs and season with salt, nutmeg, and pepper. Taste and adjust seasoning.

2. 2.

   Preheat the oven to 180°C (356°F) with both top and bottom heat and line a baking sheet with parchment paper. Roll out the puff pastry and cut into approximately 15 squares of 7x7 cm. Place about 1 tbsp of filling in the center of each square, fold diagonally, and press edges together with a fork. Whisk egg yolk with cream and brush over the dumplings. Bake for about 25 minutes.

3. 3.

   Serve warm or at room temperature as an aperitif if desired.