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Potato muffins recipe of 26-01-2017 [Updated on 05-04-2019]
Potato scones are a finger food preparation that can be prepared on different occasions. For a savory snack, a last-minute aperitif or a delicious appetizer, potato scones are prepared in just half an hour as they are without leavening. While I was testing this recipe, in fact, I realized that the yeast dough I had in the fridge had expired, so, once the preparation had already begun, I decided to replace it with the chemical one, well, it went just fine. The scones turned out soft and tasty.
You can then stuff them in a thousand flavors, I used cherry tomatoes, green olives, Tropea onion and rosemary, but you choose the ones you consider most appropriate, obviously maybe even playing a little with the flavors and colors. That's all for today, a kiss and we'll read later: *
How to make potato scones
Wash the potatoes and boil them for about 40 minutes. Then peel them and mash them in a potato masher collecting the puree in a bowl.
In a separate bowl, mix the flour with the semolina.
Add the mashed potatoes, then add water, oil and yeast and start working.
Put the oil and salt in the dough and continue to knead it until it is compact and well elastic.
Then roll it out on a floured pastry board and with a round pastry cutter, form the scones to be transferred to a dripping pan on parchment paper.
Chop the tomatoes, onion, olives and rosemary and add them to the scones.
Sprinkle them with a few drops of oil and cook them in a preheated oven at 180 ° C for 15 minutes.
Serve your freshly baked potato scones hot.