This recipe is my twist on Nigella Lawson's Blood and Guts Potatoes. Hers is more for kids, and while mine is still completely kid-friendly, I've transformed it into an appetizer.
Blood and Guts Potato Pies
Ingredients (Pastry and Filling):
2 medium Russet potatoes, peeled
1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup cold, unsalted butter
4-5 tbsp cold water
1 cup shredded mozzarella
1/4 cup ketchup
1 tbsp onion flakes
pinch dried mustard
salt and pepper
*Boil the potatoes until fork tender; boil two minutes more; drain, mash, and cool.
*Preheat oven to 450F. Prepare a mini muffin pan (24 muffin cups).
*Separate out 1/2 cup of the mashed potato. Mash/chop until there are no major chunks. (Do NOT put in the food processor--potatoes will turn to glue).
*Combine the 1/2 cup potatoes with the flour and the cornmeal. Cut in the flour with a fork (NOT food processor! Can't emphasize this enough!) until the chunks of butter are no bigger than peas. Still using the fork, whisk in water one tablespoon at a time until dough looks moist, but not wet, and sticks together in a ball when you press it together.
*Divide the dough into twenty-four even pieces (divide the initial ball into thirds, divide each of the thirds into sixths). Press each portion of dough into the muffin cups with your fingers, forming a little pastry cup.
*Bake in 450F oven for 6-8 minutes, until crisp and lightly golden around the edges. Cool in pans for about two minutes before removing the pastry cups.
*Over low heat in a small saucepan, combine remaining potatoes, cheese, ketchup, onion flakes, mustard, salt, pepper, and milk. Keep stirring until nicely melted together.
*Divide the filling between the pastry cups, about a teaspoon each. Splatter the tops with a little bit more ketchup (thus--blood and guts potatoes!)
Mexican Corn Salad Dip
1 day ago