Potato and Apple Fadge RecipeOrigin: Irish Period: Traditional |
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A fadge is basically a classic potato farl (a word that derives from the Gaelic fardel which literally means 'four part' and this refers to the way that these griddle breads are typically cut into and served in quarters) that is filled with sliced apples and is typically served at Halloween. Ingredients:
850g potatoes, peeled and halved (or you can use leftover mash) 
Potato and Apple Fadge Preparation:Method:Boil the potatoes in lightly salted water until tender (about 25 minutes) then drain and mash until smooth. Allow to cool until just warm then place in a bowl along with the flour, salt and melted butter. Mix to combine, until the mixture comes together as a dough. Turn the dough onto a well-floured surface and knead lightly (it will be sticky, don't worry!) then cut in half. Dust the tops of the halves with flour then roll into a circles about 22cm in diameter and 3mm thick. Place the apples on top of one circle ans scatter the sugar on top. Set the second pastry circle on top and press doen the edges to seal. Cut into quarters with a floured knife then seal the edges once more and dust with flour. Place the quarters in the base of a frying pan and fry in a little oil for about 3 minutes per side, or until evenly browned. Season with salt and black pepper and serve immediately. |
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