veg
450g / 1lb cooked potatoes
30g / 1oz butter
1-2 egg yolks, beaten
10ml / 2tsp salt
pinch of pepper
a little of the beaten egg reserved, to glaze
Put the hot, cooked potato through a sieve.
Melt the butter in a saucepan, add the potato and egg yolks, beating well,
season.
Allow to cool slightly. Put the mixture into a piping bag, with a star
vegetable nozzle. Pipe in crowns about 7cm / 3 inches across onto a
greased baking sheet and glaze with the reserved egg yolk.
Cook in a pre-heated oven at 2200C / 4250F / Gas mark
7 for about 10-15 minutes, or until the edges are brown and
crisp.