Finely chopped potatoes are quickly boiled, then mashed with olive oil and nutritional yeast to make a creamy, “cheesy” base for these low-fat, one-bite vegan appetizers. Smoked paprika adds a bacony note (but there’s no bacon here!). Make the filling the day before your next get-together, then fill, heat and serve on the day. P.S.: Meat eaters will love them, too!
| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 medium all-purpose potato, peeled and cut into 1/4-inch dice
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons nutritional yeast
- Kosher salt
- 1 medium shallot, finely chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon tomato paste
- 1/2 teaspoon sweet smoked paprika
- Pinch cayenne
- 1/2 cup loosely packed fresh parsley leaves, chopped
- 2 large jarred piquillo peppers, finely chopped
- 12 Kalamata olives, finely chopped
- 30 mini phyllo shells
Instructions
- Put the potatoes in a small saucepan, and add just enough water to cover them. Bring to a boil, and cook until the potatoes are tender, about 10 minutes. Drain through a sieve, and shake all the remaining water off. Return the potatoes to the saucepan, and add 2 tablespoons of the oil, nutritional yeast and 1/2 teaspoon salt. Mash with a fork until roughly smooth (it’s OK if there are a few lumps). Set aside.
- Heat the remaining 2 tablespoons oil in a small skillet over medium-high heat; add the shallots and a pinch of salt, and cook, stirring frequently, until soft and just starting to brown, about 3 minutes. Add the vinegar, tomato paste, paprika and cayenne and cook, stirring constantly, until the spices are toasted and the oil turns brick red, about 1 minute. Remove from the heat, and scrape every last bit into the mashed potatoes. Add half the parsley and peppers, the olives and 3/4 teaspoon salt, and stir to combine. (The filling can be made and refrigerated up to a day in advance.)
- Preheat the oven to 425 F. Arrange the phyllo cups on a baking sheet, and fill each with a heaping teaspoon of the potato mixture. Bake until the filling is hot, 4 to 5 minutes. Garnish with the remaining parsley and peppers.
Nutrition Facts
| Calories | 170 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 1 grams |
| Sodium | 470 milligrams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 1 grams |
| Protein | 4 grams |
| Sugar | 1 grams |
Reviews
We make them every thanksgiving
Everyone’s favorite!
Everyone’s favorite!
My husband and I loved these, he couldn’t believe that they were vegan and had such a nice flavor. I will be making these appetizers for our next gathering.
Isn’t phyllo dough made with lots of butter?
This is a go to recipe I use often; many are surprised to learn the appetizer is vegan. The red wine vinegar combined with the spices gives it such a nice flavor. They are great hot from the oven or at room temperature. A friend asked what they might taste like with a sweet potato so that is my next experiment.
this was amazing,