Small potato pies with spinach
Tuesday, June 2, 2020
Edit
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
Butter
Breadcrumbs
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.