Puff pastry gets a savory addition of potatoes and goat cheese that are perfectly seasoned with fresh lemon zest for a beautiful light appetizer that will both impress and satisfy.
- Cook Time
- Prep Time
- 12 ServingsServings
- 2 small russet potatoes, peeled and cubed
- 1 small red onion, diced
- 2- ounces goat cheese
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme or 1/2 teaspoon dried
- Zest of 1 lemon
- 1 teaspoon Kosher salt
- freshly ground black pepper
- 1- pound frozen puff pastry, defrosted
- 1 to 2 tablespoons all-purpose flour
- 1 large egg, beaten with 1 tablespoon water
- In a small saucepan, cover potatoes with cold water and boil until tender, about 12 minutes. Drain well and transfer to a medium bowl. Mash with a potato masher until fairly smooth. Add onion, goat cheese, butter and olive oil and stir until combined and creamy. Add thyme, zest, salt and pepper and stir to combine.
- Roll out puff pastry on a lightly floured surface to about 1/8” thick. Cut into 24 squares. Place a heaping teaspoon full of potato filling in the center of each square. Brush 2 of the 4 edges of each square with egg wash and fold edges over to create a triangle. Slightly press down filling and press edges tightly to seal. Press edges with the tip of a fork to seal and transfer triangles to a sheet pan. Chill 20 minutes or until firm.
- Preheat oven to 425 F. Brush the tops of triangles with remaining egg wash and use a small knife to cut a 1/4” slit in the top of each to let steam escape while baking. Bake 10 minutes. Reduce oven to 350 F and bake 10 minutes more or until golden brown. Serve warm.