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Potato Salad Popover
Source: StarChefs.com
Recipe from Chef Todd Gray of Equinox in Washington, D.C.
Yield: 6 servings
2 puff pastry sheets
18 fingerling potatoes, washed & poached until tender
1/4 cup Parmesan cheese grated
2 teaspoon mayonnaise
1 teaspoon cider vinegar
salt & pepper to taste
1/4 cup fine herbs (mix of chopped fresh parsley, thyme & tarragon)
1/2 cup egg wash mixed with 1/4 cup water
Flour a work surface; roll out puff pastry to 1/8" thick and cut into 31/2 X
31/2" 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 center 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° until puff pastry is golden brown,
about 25 minutes. Cool on a wire rack.