Potato Apple

In this video, Paula serves traditional potato bread or fadge filled with sweetened stewed apples to make a tasty dessert or breakfast snack.

Recipe

Metric	Imperial
250 g dry mashed potatoes cooked in salted water 100 g plain flour 2 large Bramley apples (chopped and cooked with 50 g sugar)	9 oz dry mashed potatoes cooked in salted water 3½ oz plain flour 2 large Bramley apples (chopped and cooked with 2 oz sugar)

Put the mashed potatoes and flour into mixing bowl.
Use your hands to mix to a dough.
On a floured surface, knead the dough gently and divide in two.
Shape the two pieces of dough into balls and roll out to form rounds.
Place cooked apple on one side of the round.
Fold over free side to create ½ circle and crimp edges together to stop filling leaking.
Cook on a hot griddle or dry frying pan for 5 to 10 minutes until golden, then turn. Cook until both sides are golden and sound hollow when tapped.
Eat while hot either as a dessert or with grilled smoked bacon.