Irresistible Irish Vegetarian Colcannon Puff Pastry Bites with Caramelized Onion Gravy

Allergens

Gluten, Dairy

Ingredients

• 1. 2 cups all
• purpose flour, plus extra for dusting 2. 8 oz puff pastry sheets, thawed 3. 4 medium russet potatoes, peeled and cubed 4. 4 cups shredded cabbage 5. 3 large leeks, white and light green parts only, chopped 6. 1 cup unsalted butter, divided 7. 1 small onion, thinly sliced 8. 2 cups vegetable broth 9. Salt and pepper to taste 10. Fresh parsley for garnish

Instructions

1. Prepare the pastry dough by rolling it out on a floured surface and cutting into 4 inch rounds. Place on a baking sheet lined with parchment paper, prick each round with a fork, and bake at 375°F (190°C) for 15 minutes or until golden brown. Allow to cool.
2. Boil the potatoes in salted water until tender. Drain and mash with half of the butter, seasoning with salt and pepper. Set aside.
3. In a large pot, melt the remaining butter and sauté the leeks until softened. Add the cabbage and cook until wilted.
4. Stir the mashed potatoes into the cabbage mixture, adjusting seasonings to taste. Fill each pastry round with the colcannon mixture and press gently to seal.
5. For the caramelized onion gravy, melt 2 tablespoons of butter in a pan over low heat and add the sliced onions. Cook slowly until they turn a deep golden brown. Gradually pour in the vegetable broth, stirring constantly. Season with salt and pepper.
6. To serve, place the filled bites on a serving plate, drizzle with caramelized onion gravy, and garnish with fresh parsley.

Chef’s Insight

To enhance the flavor of your dish, consider using a variety of potatoes or incorporating other root vegetables into the colcannon filling.

Notes

Feel free to add additional vegetables like carrots or rutabaga for an even heartier colcannon filling.