At a Glance
- Potato Type: Reds
- Prep Method: null
- Special Requests: Kid Friendly
- Cuisine: American
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: The Versatile Vegetarian Kitchen
This is a winning recipe from The Versatile Vegetarian.
Ingredients
For the filling:
2 tablespoons Olive Oil
1/2 cup red onion diced
1 rib sliced celery
1 medium peeled and diced carrot
1 pod smashed or minced garlic
3 medium red potatoes cut into 1 inch cubes
1/2 cup frozen peas
1 small boiled and peeled white potato, and mashed to get ½ cup mashed potato
2 tablespoons fresh or 1 tablespoon dried sage (or use your favorite herb)
1 ½ – 2 cups water or vegetable broth
Salt to taste
1 teaspoon crushed or as per taste pepper (or use red chili flakes/ Cayanne
For the pastry:
1 1/2 cup and 1 tablespoon for divided use, all purpose flour
4 teaspoons sugar (optional)
4 teaspoons baking powder
½ teaspoon salt
2/3 cup cooked mashed potato (use white potato)
4 tablespoons olive oil
2-6 tablespoons water or milk, as needed to make the dough
½ teaspoon red chili flakes (optional)
Preparation
For Filling:
Heat oil in a pan. When hot, add garlic, followed by chopped onions. Sprinkle some salt and let it wilt. Add celery, carrots, peas and red potatoes. Add crushed black pepper to taste, sage and water. Cover the pot and let all the veggies get tender but not mushy. When the vegetables are done, remove few TBSP of water from the pot and mix 1/2 cup of mashed potatoes and pour it back to the vegetable mixture. This acts like thickener and replaces the traditional roux. Bring it to a gentle simmer and adjust the water or vegetable broth if needed to get the gravy consistency that is needed. Pour into the small ramekins filling only 3/4 full. Mix remaining 1 tablespoon of flour with 1 – 2 teaspoon of water to make a thin paste for the glue.
For the Dough:
Preheat the oven to 400° F. In a bowl, take all the ingredients mentioned above under ‘For the pastry:’ except milk. Using a pastry blender, mix all of them till the mashed potato is uniformly mixed with flour. Add water or milk 1 TBSP at a time to make the dough. Roll it on lightly floured surface 1/2″ – 1/3 ” thick. Cut with a biscuit cutter that is little larger than the ramekin you are using. I didn’t have a biscuit cutter larger than the ramekin, so used the knife to cut it to the desired size.
Top the Ramekin with the cut dough. Brush the sides of the ramekins with the glue that you made with flour and water. Press the dough to the sides of the ramekin. Repeat with others. Cut the dough to vent the steam. Place all the ramekins on a cookie sheet. Bake in the oven for 15 – 20 minutes or until the biscuit top is golden. You could brush the crust with egg wash to make the crust look beautiful or brush with some milk. Serve hot.
Special Notes:
Since the pastry is low fat one and has baking powder in it, it is not crispy like a puff pastry is. Having said that, it is still flaky, but soft on the inside and crispy outside. Inspiration to making potato biscuit came from Paula Deen’s sweet potato biscuit recipe.
