Frying strips of smoked turkey enhances the smoked flavor and gives the veggies in these balls a special flavor. They’re great when you’re hosting, for cocktail, or if you just want a treat. Serves 6–8
Smoked Turkey Potato Balls
Recipe By Sara Wasserman
- Cooking and Prep: 1 h 15 m
- Serves: 8
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Contains:
Ingredients (11)
For the Balls
Start Cooking
Prepare the Balls
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Preheat the oven to 350 degrees Fahrenheit.
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Heat oil in a frying pan and sauté the turkey strips for 3–5 minutes, just until crispy. Remove from pan and dice finely.
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Add onion to frying pan, with more oil if necessary, and sauté until golden. Add garlic and sauté 1 minute more. Remove from heat.
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In a medium pot, cook the potatoes, leek, and celery root until soft. Drain and mash until smooth.
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Combine the diced turkey with the sautéed onion and mashed potato mixture. Add the scallion and mix well.
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Roll out the puff pastry dough. Using a 2½-inch (6-cm) cookie cutter or a glass, cut out circles of dough.
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Place a spoonful of the turkey-potato mixture on each circle. Carefully close up each circle to form a ball and place on a lined baking sheet.
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Brush with egg. Sprinkle with sesame seeds and bake for 30–35 minutes or until golden.
Variation:
For the Shortcuts version of the turkey-potato filing, we first sautéed the onion until golden, about 15 minutes. Dice the turkey and add it to the pan with the garlic. Use instant mashed potatoes instead of fresh; prepare according to package directions. (We used oil instead of margarine.) Combine with onion-turkey mixture and scallion and mix well. Omit the celery and leek. Continue from step 6, above.
Credits
Styling Noa Kanarek
Photography Daniel Lailah
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