Small potato pies with spinach

For 4 of 8 cm in diameter:

600 g charlotte - type potatoes
60 g county (or parmesan or sheep's tomme...)
1 egg
250 g fresh spinach
1 large shallot
120 g fresh sheep's cheese (or goat cheese)
12 thin chorizo slices
Olive oil

Wash the potatoes. Do not peel them. Steam them or water.
Drain and let cool for a few minutes. Just so you don't burn your fingers too much by peeling them. They must still be warm for the rest of the preparation.
Peel them. Crush them with a press- Add beaten egg and grated county. Season with salt and pepper. Mix well. Allow cooling. The pies will be easier to form with a cold puree.

Preheat the oven to 180oC (T 6).
Wash spinach and cut into strips.
Peel and slice the shallot.
Heat a frying pan with a little olive oil. Sauté the shallot for 2 or 3 minutes. Add spinach and cook until all water has returned. Season. Allow to cool and then stir in the fresh cheese.
Butter and sprinkle with breadcrumbs on ramekins 8 cm in diameter.
Arrange a ball of mashed potatoes at the bottom of the ramekins. Press with the back of a spoon or slightly wet fingers to spread the dough over the bottom and edges of the ramekins. Add the puree eventually to form the pies. Add 3 slices of chorizo to the bottom and fill with spinach mixture. Cover with a layer of mashed potatoes, welding the edges tightly. Brush lightly with olive oil.
Bake for 30 minutes.
Allow cooling a little before unmoulding. Enjoy lukewarmly.
You can prepare them in advance and reheat them for a few minutes in the oven.

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