Vegan Potato, Pepper and Olive Phyllo Cups
- Level: Easy
- Yield: 8 servings
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- Nutritional Analysis
- Per Serving
- 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
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
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
Directions
- 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.