Hamantaschen Style Savory Potato Puff

1/2 17 oz package of frozen puff pastry ( 1 sheet)
3 medium Yukon gold or white all-purpose potatoes
1-2 T butter
1/4 cup milk or (half and half)
1/2 medium onion minced
1/2 T olive oil and 1/2 T butter
1/2 cup cooked chopped spinach, well drained

Directions:

Cut potatoes into chunks and place into a large saucepan. Cover over potatoes with cold water and bring to a boil add 1 teaspoon of salt. Boil uncovered for about 15 minutes. Test for tenderness. Potatoes should be fork tender, easily pierced with a fork.
Drain and add butter and milk. Mash with a potato masher or beater. Add salt and pepper to taste.
Meanwhile, in a frying pan melt the butter and add the minced onion. Cook over low heat until tender not brown. Stir into the mashed potatoes.
Stir in the spinach. Chill the potato mixture.

Roll the puff pastry sheet into a 12” square.
Cut into 9 – 4” circles using a round cutter or a lid (like the lid to a coffee can) as your guide.
Spoon potato mixture, into the center of each circle. Evenly dividing to yield 9 pastries.
Create a triangle by pinching at 3 corners.
Indent the center of the mashed potato using the back of a spoon to make space for a Fresh Alstede Farms egg that can be poached or sauteed mushrooms or vegetable of your choice after baking.
Place the Hamantaschen spaced apart on a parchment lined pan. Place into the freezer until ready to bake.
Cold pastry will puff better than pastry at room temperature so chill for at least one hour.

Preheat oven to 400. Bake in the middle of the oven. Set timer for 18 minutes, checking half-way through. Lower the heat to 350 and continue to bake until the pastry is light golden brown.

Potato will be soft, indent again with the back of a spoon so that a poached egg will fit in the center.

Top with some crumbled bacon and chopped parsley. Even a spoon of hollandaise sauce is optional.

Recipe and photos by Jenn Borrealo, Alstede Farms Culinary & Educational Specialist