Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

Yield: 6 servings
Ingredients:
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
4th of July Recipes

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