Puff Pastry Baskets with Guanciale and Potatoes, a tasty recipe for an original and flavorful appetizer, suitable for parties and all kinds of buffets. The puff pastry baskets filled with potato cream and guanciale are a rustic, delicious appetizer, perfect for parties or standing buffets; they also make an appetizing finger food and can be served on any occasion. Preparing this treat is really simple, so if you are looking for a guanciale recipe different from the usual — and not the classic (and I would add indulgent) pasta alla carbonara — I recommend trying them; I’m sure you’ll love them at the first bite!! Let’s go to the kitchen and prepare this amazing guanciale appetizer together, but before you run to the stove remember that if you want to stay updated on new recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 18
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make Puff Pastry Baskets with Guanciale and Potatoes
- 26 oz potatoes
- 5.3 oz guanciale (cured pork cheek)
- 3 tbsp Grana Padano, grated
- 1 egg
- 2 rolls puff pastry (rectangular)
- 9 oz provola (or a stretched-curd cheese like Galbanino)
Tools
- Potato ricer
- Pots
- Round cutter
- Molds
- Cupcake liners
- Piping bag
Steps to make the puff pastry baskets with potatoes and guanciale
Cook the potatoes: you can boil them for 35-40 minutes in boiling water and in any case until they are soft when pierced with a fork, or cook them steamed for 20 minutes in the microwave in a bowl covered with plastic wrap or in a steamer.
Peel the potatoes and mash them with a ricer or potato masher, collecting them in a bowl.
Cut the guanciale into small cubes, put them in a skillet and let them brown over very low heat in their own fat until golden. Add it to the mashed potatoes without removing the fat, together with the grated cheese. Mix, add one egg and mix again. Do not add salt.
Unroll the puff pastry and cut discs of 3 1/8 in (approx. 8 cm); I made them in a flower shape. Lay each disc over a muffin liner and place them inside the muffin tin.
Fill a piping bag fitted with a large tip with the potato mixture; fill the pastry discs halfway, place a piece of cheese (not too small) on top and cover with more mixture. Bake in a preheated oven at 392°F for 15-10 minutes or until the desired golden color is reached.
Remove from the oven, let cool slightly and unmold, take out of the liners, arrange on a cutting board or serving plate and bring to the table. To make your baskets even more decorative, garnish with pomegranate arils and fresh herbs such as mint, thyme, basil, etc…
If you need to organize ahead of time, you can prepare the filled baskets a few hours in advance; store them in the refrigerator covered with plastic wrap and bake them shortly before serving.
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