Boxty "Dough" help
Any of you with a good pastry background may be able to help:
I'm going to a St. Pat's themed cocktail party Sat night..
I had an idea of making something akin to Boxty with some smoked salmon (lox style) on top
and a dollop of dill-ed sour cream w/ grated onion.. something of that
nature. I was considering the "presentation" of hors d'œuvres and
boxty can be sort of homely and a little un-manageable for cocktail hour.
I could cut several of them into pie wedges... but then I thought: wouldn't it be cool to
make it with riced potatoes only (instead of combo mashed and grated)
and bind the dough with flour and egg, almost like a gnocchi dough.
Fry it in a 10" saute pan, flip it, and then cut individual
mini-boxty's out with a small round cookie cutter. Dress them on a tray and pass.
So what scares me- how do I make the dough malleable enough to allow
for even thickness in the saute yet stable enough to be firm post
cooking and be hand held? I also am scared that cold potato dough,
saute pan = sticky disaster where all the cooked parts stick to the
pan. I want this to be crusty and release in the pan. I could bread
crumb it or corn meal it on the outside but neither are consistent
with boxty and i'm already taking tons of liberties as it is.
Any ideas on how to construct my dough?
All I can do is give you my Granny's boxty recipe that I've been using with variations for the past 30 years in restaurants and wish you good luck.
• 1/2 lb Raw potato
• 1/2 lb Mashed potato
• 1/2 lb Plain flour
• 1 Egg
• Salt and pepper
Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon. Drop by tablespoonfuls onto a hot griddle or frying pan.
Cook over a moderate heat for 3-4 minutes on each side.
Just to tie up this question- thanks for the idea. I made what I would call a loose gnocchi dough with riced potatoes, significant egg, whole milk, bread flour and some baking powder. I fried them in clarified butter and then cut them with cookie cutters into 2" rounds. The first set was too thick, I couldn't get the dough/batter to spread in the pan. I thinned it out with more milk. In doing so I broke the batter down probably and was guilty of over-mixing. This time it spread easily and cooked out the flour taste better. They had a consistency of a very thick crepe.
I topped them with thin cucumber, dill sour cream, grated shallot and lox. They were tasty and very pretty. Still not the potato consistency I wanted, but it was close.