Traditional Potato Apple Bread from Long Meadow Farm
A much-loved and traditional Armagh recipe.
SERVES
2
PEOPLE
Ingredients
175g self-raising flour
420g cold mashed potatoes
1 medium Bramley apple, peeled and thinly sliced
Method
Add flour into a mixing bowl. Gradually add in the cold cooked mashed potatoes.
Stir ingredients together to make a dough (I like to use my hands as it's easier to mix both together). If you find the mixture is too sticky add more flour.
Turn mixture out onto a floured board and knead gently into a ball shape. Divide into two pieces.
Dust a rolling pin with flour, using one piece of the mixture, roll into a circular shape about ½ inch thick.
Mark a thin slight line down the middle. Arrange the sliced Bramley Apple to one side of the circle of dough to form a couple of layers (one medium-sized apple should be enough for both servings).
Fold the other side of the mixture over the apples and seal the edges with your fingertips and cut off any excess dough. The apples should now be enclosed within the dough like an apple turnover. Repeat with the other half of the mixture.
Heat a griddle until hot, dust with flour.
Lay the potato apple bread onto the griddle for 2-3 minutes. Turn the griddle down to medium/hot. Turn over onto the other side. The potato apple bread should have now formed a light brown skin. Continue turning the bread every few minutes (you should be able to hear the cooked apples bubbling). By continually turning the potato apple bread it remains soft and prevents it becoming scored and burnt.
Take off the griddle, slice open, add lots of butter and sugar to taste.
