Potato Popovers
One of the challenges I face is how to incorporate starch into my diet. I have a very limited number of flours I can use and most starchy foods are off the list for me. Fortunately, I can eat potatoes and sweet potatoes. This dough is potato based and very easy to use because of its pliability . You could actually leave out the quinoa flour and just use potato flour and potato starch if you wish to exclude all grain and seed flours. This recipe makes 2 dozen popovers.
Potato Pastry
3 medium mealy potatoes (about 1 pound or 4 cups when mashed)
3 egg yolks
3 Tbsp olive oil
½ cup potato flour
½ cup quinoa flour
½ cup potato starch
1 Tbsp xanthan gum
½ tsp salt
Extra flour (for kneading the dough and rolling)
Mix the potato flour, potato starch, quinoa flour, xanthan gum, and salt, thoroughly, in a small bowl. Set aside.
Peel and boil the potatoes until they are fully cooked. (Use an old or all purpose potato. This recipe is not suitable for new potatoes.) Mash the potatoes. (I use a hand masher so they don’t get over worked and they remain light and fluffy.) I add a pinch of salt and a teaspoon or two of butter. Keep them light and flaky. Whisk the egg yolks and oil. Add them to the mashed potatoes and stir until just incorporated.
Gradually add the flour to the potato mixture until it forms a dough. Do not overwork. It should be elastic, but not too wet.
Filling #1
2 leeks (white parts only, thinly sliced)
1 ½ cups cooked chicken (finely diced)
½ tsp dried thyme
Salt and pepper
1 tsp olive oil
Sauté all the ingredients in a small frying pan until the leeks are translucent. Set aside in a small bowl to cool.
Filling #2
1 ½ cups diced ham
1 cup grated old cheddar
Ginger Jam (use finely diced ginger in syrup, if you can’t find ginger jam)
Stir the ham and cheese together. Set aside.
Divide the dough into 24 small balls. Pat each one flat in the palm of your hand. Lay it on a flour dusted surface and using a small rolling pin or a tortilla press, roll the dough into a 3” diameter circle (about 1/8 inch thick – the dough should be very pliable). I used a metal cake decorating spatula to flip the dough rounds. It worked very well. I used my pizzelle dowel as a rolling pin, but any small round cylinder will do.
Lay the dough round flat and add one spoonful of the filling to one side. Fold the other side of the dough over the filling until it meets the outer edge and pinch the two sides together. (If you are doing the ham and cheese filling, I added the ginger jam on top of the meat just before I folded the dough over) Set the popovers on a platter until all 24 are made.
In a large frying pan, combine 3 Tbsp of oil with 3 Tbsp of butter. Cook the popovers in the oil mixture in the frying pan. Fry them about 3 to 4 minutes over medium heat or until they are golden brown. Flip them over and cook the other side for an additional 3 to 4 minutes. It will take several batches, so I suggest you drain them on paper towel on a platter and keep them warm in a 300F preheated oven.
I grated a little sharp old cheddar over the hot popovers just before serving and added some chopped chives to garnish. Allow 3 to 4 popovers per serving. These make a great appetizer too.
ShareTags: Celiac Disease, food allergies, food intolerances, food sensitivities, gluten free, gluten free pasta recipe, homemade gluten free pasta, lactose free, legume free, Liana Brittain, potato, potato popovers, turnovers, wheat free