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!

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Mashed Potato Puff Pastries

These bite-sized puff pastries are filled with creamy mashed potatoes and are a delicious savory appetizer that is easy to make. Use your favorite mashed potato recipe or use the recipe I've linked in the notes.

Servings: 18 pastries

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Total Time: 45 minutes mins

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Ingredients

• ▢ 1 cup thick-style mashed potatoes, (see note)
• ▢ 2 sheets Pepperidge Farm puff pastry
• ▢ 1 large egg, gently whisked

Instructions

 

• Defrost puff pastry sheets until they are soft enough to work with.
• Preheat oven to 400°F. Line 2 baking sheets with Silpat baking mats or parchment paper.
• 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 it 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 another triangle on top and slightly stretch out the sides and pinch all the sides closed. Repeat with remaining puff pastry.
• 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.
• Place into the 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.

Notes

I used one cup of mashed potatoes that I made using my Instant Pot Mashed Potatoes recipe, but feel free to substitute your own recipe.

Serving: 1pastry, Calories: 174kcal, Carbohydrates: 14.9g, Protein: 2.7g, Fat: 11.6g, Saturated Fat: 2.1g, Sodium: 74.6mg, Fiber: 0.6g, Sugar: 0.4g, NET CARBS: 14

The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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