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4th of July

Potato Salad Popover
Recipe from Chef Todd Gray of Equinox in Washington, D.C.

Yield: 6 servings


2 puff pastry sheets
18 fingerling potatoes, washed & poached until tender
1/4 cup Parmesan cheese grated
2 teaspoon mayonnaise
1 teaspoon cider vinegar
salt & pepper to taste
1/4 cup fine herbs (mix of chopped fresh parsley, thyme & tarragon)
1/2 cup egg wash mixed with 1/4 cup water

Flour a work surface; roll out puff pastry to 1/8" thick and cut into 31/2 X 31/2" squares. Dock with a fork or docker. Place on floured parchment paper, cover & refrigerate for 30 minutes. In the meantime in a stainless steel bowl, combine potatoes with cheese, mayo, vinegar, seasoning and herbs. Mix until all ingredients are combined. Remove dough from refrigerator, place on work surface. Mound a small amount of potato salad in the center of each puff pastry square. Brush edges with egg wash. Fold dough over from one point to the other, making a triangle. Seal the edges by pressing down with a fork, making an airtight seal; brush the popover with egg wash. Bake at 400° until puff pastry is golden brown, about 25 minutes. Cool on a wire rack.

Cook Well

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