It’s that time of year again and Chef Kari has the perfect holiday appetizer to serve up at your next party! Check out these kid-friendly treats that will have your whole family asking for seconds..or maybe even thirds! Happy Eating!
9 per serving
- Ingredients are in the directions below
For the potatoes:
1 pounds russet potatoes, peeled and diced 2 garlic cloves, smashed cup heavy cream 4 Tablespoons unsalted butter teaspoon kosher salt teaspoon freshly ground black pepper 1 egg yolk Start by making the potatoes, fill a large pot of cold water and add the diced potatoes, smashed garlic and 1 Tablespoon of salt. Cook until fork-tender (about 20 minutes.) Drain and put back into the pot on the hot stove to evaporate any moisture left in the potatoes. Add the remaining ingredients and whip to combine with a Kenmore hand mixer. Keep warm.
For the filling:
1 Tablespoon vegetable oil 1 large onion, peeled and small dice 1 large carrot, peeled and small dice 2 celery ribs, small dice 1 pound grass-fed ground beef Salt and pepper 1 cup chicken broth 1 Tablespoon tomato paste 1 teaspoon chopped fresh rosemary 1 Tablespoon chopped Italian parsley 1 cup frozen peas While the potatoes are cooking, heat a large saut pan over medium heat. Add the oil and swirl the pan. Toss in the onion, carrot, and celery. Cook for 5 minutes until the vegetables are softened then add in meat and cook through. Drain off any liquid and return all ingredients to the saut pan. Add in tomato paste and cook for 1 minute. Add in chicken broth and remaining ingredients. Season and taste. * I like to make it a touch spicy by adding crushed red pepper flakes!
For the mini baskets:
1 pkg of puff pastry, thawed Preheat oven to 350*. Lightly grease the 12 holes of a standard-size muffin pan. Cut the pastry into 12 x 12cm rounds and prick each round with a fork. Press into the base and sides of the holes. Cook for 10 min, pressing down in the middle (use the bottom of a small cup or glass for ease). When the mini cups are baked, place a spoonful of the filling into the muffin tins then using a star tip, pipe the potatoes into the shape of a tree on top of the filling. Bake for 10 minutes to warm through and remove to cool a bit. Sprinkle small dice red pepper and green scallion on to trees and serve.