Old MacDonald's Potato Box Recipes
Potato Leek Pastry Pockets Ingredients 3 cups potatoes, cubed & steamed 1& 1/2 cups kamut flour 1 cup leeks, sliced thin 1 tsp sea salt 3 Tbsp miso, light coloured 1/2 cup coconut butter 3 Tbsp sunflower oil 1Tbsp stoneground Mustard 3/4 cup cold water 2 Tsp dillweed, dry 2 Tbsp apple cider vinegar Directions Preheat oven to 375 degrees. Scrub potatoes well; cut into one inch square cubes, & steam until tender. Whisk miso, oil, mustard & dillweed together to form a paste. Once potatoes are cooked, place into a mixing bowl, with the leeks, & gently fold in the miso mixture. Combine the kamut flour & sea salt. Stir the vinegar into the cold water & set aside. Use a pastry cutter to cut the coconut butter into the flour mixture. Break up the bigger pieces of coconut butter, working the dough as little as possible. When the dough has an even, mealy consistency, pour 1/2 cup of the water & vinegar over top, and lightly knead. Turn 3-4 times, until well mixed. Add a little more of the water & vinegar mixture, as needed, to create a firm ball of dough. Turn dough ball out onto a well-floured counter top. Cut into four equal portions; roll out one portion into a 1/4 inch thick pastry round. Place 1/4 of the potato mixture onto the pastry round, just off center of the middle. Use fingertips & a little water to wet the edge all the way around, then fold pastry over filling & seal edges. Repeat this process with the other three pastry portions, & place each finished popover onto a lined baking sheet. Place sheet into a 375 degree preheated oven, & bake for 22-25 minutes, until popovers are golden. Serve with salsa, chutney, or raita, as a condiment. Enjoy!

Old MacDonald's Potato Box Recipes

Potato Leek Pastry Pockets

Ingredients

3 cups potatoes, cubed & steamed
1& 1/2 cups kamut flour
1 cup leeks, sliced thin
1 tsp sea salt
3 Tbsp miso, light coloured
1/2 cup coconut butter
3 Tbsp sunflower oil
1Tbsp stoneground Mustard
3/4 cup cold water
2 Tsp dillweed, dry
2 Tbsp apple cider vinegar

Directions

Preheat oven to 375 degrees. Scrub potatoes well; cut into one inch square cubes, & steam until tender. Whisk miso, oil, mustard & dillweed together to form a paste. Once potatoes are cooked, place into a mixing bowl, with the leeks, & gently fold in the miso mixture.

Combine the kamut flour & sea salt. Stir the vinegar into the cold water & set aside. Use a pastry cutter to cut the coconut butter into the flour mixture. Break up the bigger pieces of coconut butter, working the dough as little as possible. When the dough has an even, mealy consistency, pour 1/2 cup of the water & vinegar over top, and lightly knead. Turn 3-4 times, until well mixed. Add a little more of the water & vinegar mixture, as needed, to create a firm ball of dough.

Turn dough ball out onto a well-floured counter top. Cut into four equal portions; roll out one portion into a 1/4 inch thick pastry round. Place 1/4 of the potato mixture onto the pastry round, just off center of the middle. Use fingertips & a little water to wet the edge all the way around, then fold pastry over filling & seal edges. Repeat this process with the other three pastry portions, & place each finished popover onto a lined baking sheet. Place sheet into a 375 degree preheated oven, & bake for 22-25 minutes, until popovers are golden. Serve with salsa, chutney, or raita, as a condiment. Enjoy!