Ingredients for the potato boats
- 100g floury potatoes, peeled and diced coarsely
- 200g of flour
- 50ml of sunflower oil
- 70ml of milk
- 10g of fresh yeast
- 1 egg white
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1 teaspoon of backing powder
- 1 egg white for brushing
Preparing the potato boats
Cook the potatoes in salted water then leave to dry. Mash and mix with the remaining ingredients into a smooth dough. Leave to stand for around 20 minutes at room temperature.
Ingredients for the filling
- 2 tablespoons of olive oil
- 500g of leaf spinach, prepared and washed
- 1 onion, diced finely
- 1 garlic clove, chopped
- 3 tablespoons of Parmesan, freshly grated
- Salt and pepper
Preparing the filling
Heat the olive oil in a pan. Sweat the onions and garlic and add the spinach. Season and drain. Add the Parmesan and leave to cool.
Divide the dough into eight pieces of equal size and roll out lengthways until 0.5 cm thick. Spread the filling onto the dough, fold the edges upwards to create “boats” and fix by pressing in from the sides. Place the boats onto a baking tray lined with baking paper and brush with egg white. Bake until golden brown for 15 minutes at 180 °C.
15 minutes | hot air setting at 180 °C