Description
Buttery puff pastry cups filled with savory spiced potatoes and topped with delicate capicola.
A perfect holiday appetizer or elegant party bite.
Ingredients
Units
Scale
- 2 Medium Russet Potatoes (peeled, diced into 1 inch cubes)
- 1 tbsp (14 g) Butter
- 1 tbsp (14 g) Olive Oil
- 1/4 cup Shallots (diced fine (about 1 large Shallot))
- 1 tsp fresh Thyme leaves
- 1 tsp Salt
- 1/4 tsp Pepper
- 2 oz (57 g) Cream Cheese (softened)
- 1 tbsp (14 g) Milk
- 12 slices Capicola (dried cured meat, found in the deli selection of cheeses and meats packaged as thin round slices. Can also use Prosciutto or Soppressata)
- 1 - 2 Puff Pastry Sheets
Instructions
- Preheat oven to 400°F (204°C).
- Lightly butter a 2–3 inch muffin tin.
- Thaw puff pastry.
- In a medium saucepan, add about 1 tablespoon salt and diced potatoes to halfway full of water. Bring to a boil, then reduce heat to medium and gently boil until tender.
- While potatoes are cooking, in a small skillet over medium-high heat, melt butter and olive oil until hot. Add in finely diced shallots, 1 teaspoon salt, ½ teaspoon pepper, and fresh thyme leaves. Cook until shallots are translucent and starting to brown, being careful not to scorch them.
- After the potatoes are cooked, drain and allow to steam dry for about 1 minute. Mash the potatoes. Add in cream cheese and milk and mix until well blended. Fold in the sautéed shallots and mix until well incorporated. Season with salt and pepper to taste. Set aside.
- On a lightly floured surface, unfold the thawed puff pastry sheet and roll it out to add 2 inches to all sides. Using a 3-inch round cookie cutter, cut out circles.
- Place circles into each muffin cup and top with 1 slice of capicola per muffin cup. Pipe or spoon about 1 tablespoon of mashed potatoes per muffin cup, and add a pinch of pepper on top.
- Bake in the preheated 400°F (204°C) oven for 20–25 minutes, or until pastry is puffed and flaky, and the potatoes are starting to brown. Remove from oven and cool for about 1 minute.
- Garnish with fresh thyme leaves.
Notes
- For easier piping, transfer the potato mixture to a piping bag fitted with a large round tip.
- To prevent soggy pastry, ensure the potatoes are completely dry before mixing with the cream cheese.
- Substitute prosciutto or soppressata for the capicola for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bite
- Calories: 200
- Sugar: 2
- Sodium: 300
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
- Cholesterol: 20