Hi. I'm Becky, and I love to eat. 

Autumn Potato Bites

Autumn Potato Bites

It's holiday season! That means it's time for the fall flavors and festive treats. This recipe was created as a Thanksgiving appetizer, but would likely work well for upcoming Christmas parties and dinners too. These snacks can easily be made ahead of time and warmed in the oven when you're ready to serve. Get creative with your holiday treats, and try a variation of the filling to make for a few surprises for your guests. Enjoy!

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Autumn Potato Bites 

  • 454 g box phyllo pastry, thawed according to instructions 
  • 1/4 cup shelled and chopped pistachios
  • 1 cup fresh cranberries
  • 1/4 cup olive oil
  • 250 g softened cream cheese
  • 2 cups instant potatoes
  • 2 cups boiling water
  • 1/2 cup milk
  • 1/8 tsp garlic powder
  • 1/8 tsp salt
  • pinch of sage
  • Balsamic reduction glaze for drizzling
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Preheat the oven to 375*. 

In a large mixing bowl, cream together 125g of cream cheese, 1/2 cup milk, salt and garlic powder with a fork until well mixed. 

Bring 2 cups of water to a boil, pour over mixture. Add in 2 cups of instant mashed potatoes, and cream all ingredients together until fully mixed. 

Transfer potato mixture to a large piping bag and set aside.

Lay out thawed phyllo pastry on clean dry surface and cut into 12 equal squares. 

Using large muffin tins, line each cup with about 8 sheets of phyllo covering the cup completely; overlap the edges to ensure full coverage on the bottom.  

Paint the edges of the cups generously with olive oil. 

Line the bottom of each cup with fresh cranberries. 

Cut the remaining 125g of cream cheese into 12 parts and place a piece on top of each bed of cranberries. 

Pipe the potatoes into a circular pattern on top of the cream cheese until top of the cup is fully covered and comes to a peak; repeat until all of the cups are full.

Sprinkle with chopped pistachios.

Brush the edges of the pastry once again with olive oil.

Place in the oven for 10 minutes, or until tops are crispy and brown.

Remove from oven and drizzle generously with balsamic reduction glaze and sprinkle with a touch of sage; serve while hot.

Makes 12 Autumn Potato Bites. 

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