The stuffed potato mini pies are delicious cubes to be served as an appetizer but are also perfect for a buffet table. For the filling of the stuffed potato mini pies, I used peas, cooked ham, and scamorza cheese, but you can use whatever you prefer. I chose to make single-serving cubes using a brownie mold I had at home, but the classic aluminum molds are also fine. The recipe for stuffed potato mini pies is simple, and the result is tasty. Want to try making them with me?
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 9 Pieces
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.08 lbs potatoes
- 1 cup flour
- 3 tbsps grated parmesan
- 1 pinch salt
- 1 egg (small)
- 3 tbsps cooked peas
- 1.25 oz diced cooked ham
- 1.25 oz diced scamorza cheese
- as needed butter and breadcrumbs (for the mold)
Tools
- 1 Pot for boiling potatoes
- 1 Potato Masher
- 1 Bowl
- 1 Square Mold
Steps
Boil the potatoes. Drain them and mash them well with a fork or a potato masher. Then let them cool. Add the egg, flour, salt, parmesan, and mix. Knead well to obtain a soft and non-sticky dough similar to that for gnocchi. Butter and sprinkle the mold and chosen molds with breadcrumbs. Distribute a portion of dough inside the mold cavities, creating a small hollow in the center of each. Fill with peas, cooked ham, and scamorza cheese, then close the cubes with the rest of the dough. Bake in a preheated oven at 392 °F for about 25/30 minutes. Once cooked, let them cool for five minutes then remove them from the mold and serve immediately.
Notes
The idea for this recipe comes from HERE.
I bought my mold with nine cavities on Amazon a long time ago and it’s no longer available, but you can find the mold with 12 squares and lid at Cocorò.
