Ingredients:

  • 1 lb Russet or Yukon Gold Potatoes, peeled
  • 1 cup, packed Kale, destemmed and chopped
  • 1/2 cup Green Cabbage, shredded
  • 2 Tbsp Unsalted Butter
  • 1/4 cup Heavy Cream or Milk
  • 2 Tbsp Spring Onions (Scallions), finely sliced
  • Salt and Freshly Ground Black Pepper, To taste
  • 14 oz package Frozen Puff Pastry, thawed (1 sheet)
  • 1 Large Egg (for egg wash)
  • 1 tsp Water (for egg wash)
  • 3 oz Dubliner Cheese (or Sharp Mature Cheddar), grated
  • 4 oz Full-Fat Cream Cheese, softened
  • 2 Tbsp Milk or Half-and-Half
  • 1 Tbsp Fresh Chives, minced

Instructions:

  1. Prepare the Potatoes: Place peeled and diced potatoes in salted cold water. Bring to a boil and cook until fork-tender (about 12–15 minutes). Drain well.
  2. Sauté Greens: Melt butter in a heavy-bottomed skillet. Sauté the kale, cabbage, and spring onions until wilted and tender (about 3–4 minutes). Season lightly.
  3. Mash and Cool Filling: Return potatoes to the pot. Mash thoroughly, incorporating the cream/milk, and then fold in the sautéed greens and onions. Season aggressively with salt and pepper. Spread the filling onto a tray and refrigerate for 15 minutes; the filling must be cool before assembly.
  4. Preheat Oven and Pastry Prep: Preheat oven to 400°F (200°C). Prepare the egg wash by whisking the egg and water together. Unfold the thawed puff pastry sheet on a lightly floured surface. Using a 2-inch (5 cm) cutter, cut out 18–20 circles or shamrock shapes.
  5. Fill and Fold: Place about 1 Tbsp of cooled colcannon filling in the centre of one pastry circle. Brush the edges with egg wash. Fold the pastry in half to create a crescent or half-moon shape.
  6. Seal and Finish Baking Prep: Press the edges firmly to seal. Use a fork to crimp the edges, ensuring a tight seal. Arrange puffs on the prepared baking sheet. Brush the tops lightly with the remaining egg wash for a golden sheen.
  7. Bake: Bake for 18–20 minutes, or until the pastry is puffed, golden brown, and cooked through.
  8. Prepare Dip Base: While puffs bake, gently melt the grated Dubliner cheese with the milk or half-and-half in a small saucepan over low heat, stirring constantly until smooth.
  9. Finish Dip: Remove from heat. Whisk in the softened cream cheese until the mixture is completely smooth and creamy. Stir in the minced chives. Serve the Dubliner Dip warm or at room temperature alongside the Crispy Shamrock Colcannon Puffs.