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Crisp mornings and clear days are bringing the best of early Winter.
Fresh leafy greens, bountiful root vegetables and brassicas.
Crisp mornings and clear days are bringing the best of early Winter. Fresh leafy greens, bountiful root vegetables and brassicas.
Potato Apple Bread

Potato Apple Bread

Filling
1 medium size Apples
1/4 tsp Cinnamon (Optional)
pinch of Salt
1-2 tbsp Water
For the Dough
3/4 Cup All purpose Flour
2 medium size Boiled Potatoes (Around 300 gms)
1 tbsp Softened Butter
1 tsp Salt (If butter is unsalted)
1/2 tsp Sugar (Optional)
1-2 tbsp Butter For Shallow Frying

Dough - Mash the potatoes very finely so that you do not have any lumps. Add in the butter, flour and salt and combine to a smooth dough. Keep it aside.

Apple Filling - Finely chop the apples (One can grate too – depends on how you like it.) In a pan, add a tablespoon of water, apples and a pinch of salt. Let it cook on slow to medium until soft (Depends on how you like). This takes a while. Once they are soft yet crunchy, add the sugar and cinnamon. I then gently pressed them with the back of the spoon. Cook them for a minute more. Let it cool.

Making of Apple filling and potato flour dough - Divide the potato mixture into equal size balls (Will make 4 with the above mix). Roll each into 3 inch circles and 1/4 inch thick.

Put the mix in the centre of one bread and spread it across, leaving 1 cm from the edges. Gently put another bread on top of it and press and seal the edges. Use a fork to make some beautiful patterns.

Another way is to put the filling in the centre, and spread it only on half the circle. (Semicircle) leaving 1 cm on the sides. Flip the other part on the top of this and seal.

Making of Potato Apple Bread
Shallow fry them using butter on low to medium until cooked or golden brown on both the sides. Serve it warm as is or with a dollop of sour cream.

from: cookwithrenu.com
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