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Creamed Potato and Prosciutto Nibbles

These tasty little appetisers are sure to please all of your guests. They also make a great snack for the kids.

Creamed Potato and Prosciutto Nibbles
Recipe type: Appetiser
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 medium Coliban potatoes, peeled, diced into 3 cm cubes (see notes)
  • ¾ tablespoon butter
  • ¾ tablespoon olive oil
  • ¼ cup shallots, finely diced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 60g cream cheese, softened
  • ¾ tablespoon milk
  • 12 slices prosciutto (see notes)
  • 2 sheets puff pastry
Instructions
  1. Preheat oven to 200°C. Lightly butter a 12 hole muffin tin. Thaw the puff pastry.
  2. In a medium saucepan filled ⅔ full of water, add about ¾ tablespoon salt and diced potatoes. Bring to a boil, then reduce heat to medium and gently boil until tender.
  3. Meanwhile, in a small skillet over medium high heat, melt the butter and olive oil together until hot, add in the finely diced shallots, salt, pepper and fresh thyme leaves. Cook until shallots are translucent and starting to get a little colour. (Take care not to scorch them.)
  4. After the potatoes are cooked, drain and allow to steam dry for about 1 minute.
  5. Using a potato masher, mash the potatoes. Add in the cream cheese and milk and continue to mix and mash until well blended.
  6. Once you have the desired consistency, fold in the sautéed shallots and mix until well incorporated. Taste and adjust seasoning with salt and pepper if needed. Set aside.
  7. Place a sheet of puff pastry onto a lightly floured surface. Using a round 7.5 cm cookie cutter (straight or fluted), cut out circles (do not twist cutter, only press firmly). Continue until you have 12 rounds.
  8. Place circles into each muffin cup and lay a slice of prosciutto into each cup. Using either a piping bag with a fluted tip or simply use a spoon, pipe about ¾ tablespoon of the creamy mashed potatoes per muffin cup, add pinch of pepper over the top of each.
  9. Bake in 200°C preheated oven for about 20 – 25 minutes or until pastry is evenly puffed and flaky and the tops of the potatoes are starting to colour. Remove from oven and cool for about 1 minute.
  10. Garnish with a fresh thyme leaves scattered over top.
Notes
Coliban potatoes are a cream fleshed potato the are excellent for mashing. In the US use Russet potatoes, and in the UK use Maris Piper potatoes.
Substitutes for the prosciutto are pancetta or ham.
 

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