Mashed Potato Pastries
These bite sized puff pastries are filled with creamy mashed potatoes, making for a delicious savory appetizer that is easy to make.
One of my favorite pastries to get at the popular 85C Bakery is a Potato and Cheese Pastry. It’s basically a puff pastry, filled with potato and cheese and topped with more cheese. My friend CC first introduced me to it and I get it every time I see it available at the bakery. At some point, she suggested that it would be easy for me to recreate. And I realized she was right. (Thanks for the idea CC!) While most of the breads and cakes at 85C are quite complicated and take a lot of time, this pastry is something I can easily create at home.
And so I did. I customized them with my own personal preferences. And they taste just like the ones at the bakery, minus the cheese because I didn’t really care for the cheese to begin with. I also used garlic mashed potatoes to give them that extra kick of flavor. With the help of some freezer puff pastry sheets, these were a cinch to make.
I also decided to make mine smaller, so each one is just two bites, making these a great party appetizer. They are airy, light and just so tasty. It was hard not to eat them all!
Mashed Potato Puff Pastries
- 1 cup of your favorite thick-style garlic mashed potato recipe (make sure it's a thick style one and it's flavorful on its own since you aren't adding gravy)
- 1 box of Pepperidge Farm puff pastry sheets
- 1 large egg, gently whisked (for egg wash)
1. Defrost puff pastry sheets until they are soft enough to work with.
2. Preheat oven to 400F. Line 2 baking sheets with silpat baking mats or parchment paper.
3. Remove parchment paper from the puff pastry sheets. Using a sharp knife, slice the sheets along the folds, forming 3 long strips per sheet. Divide and slice each of these strips evenly into thirds, producing three squares for each strip. Take each square and cut diagonally in half to form triangles (see photos in post). For every pair of triangles, take about 1/2- 1 tbsp mashed potato and put into the center of one triangle. Place other triangle on top and slightly stretch out sides and pinch all the sides closed. Repeat with remaining puff pastry.
4. Use a fork to further seal the edges and make small indent pattern around the edges of each pastry. Brush entire surface of each pastry with egg wash.
5. Place into oven to bake. Bake for about 15 minutes or until pastries puff up and turn a golden brown. Let pastries cool a few minutes before serving.
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