Ingredients
Scale
- 1 pound russet potatoes (peeled and cubed)
- 1 cup shredded cheddar cheese (sharp or mild, your choice)
- 1/4 cup chopped fresh chives
- 1 teaspoon garlic powder
- to taste salt and pepper
- 1 sheet puff pastry (thawed if frozen)
- 1 egg for egg wash
Instructions
- Preheat your oven to 400°F (200°C).
- Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and mash them in a bowl.
- Stir in the cheddar cheese, chives, garlic powder, salt, and pepper until well combined.
- On a floured surface, roll out the puff pastry into a rectangle. Cut it into squares, about 4×4 inches.
- Place a spoonful of the potato mixture in the center of each square.
- Fold the pastry over to form a triangle and seal the edges with a fork.
- Brush the tops with beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes or until golden brown.
- Let them cool slightly before serving. Enjoy!
- Prep Time: 20
- Cook Time: 25