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Potato and Apple Fadge
Potato and Apple Fadge is a traditional Irish recipe for a classic potato and apple dough bound with flour that's rolled into a round, cut into quarters and fried in butter. The full recipe is presented here and I hope you enjoy this classic Irish version of: Potato and Apple Fadge.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesIrish Recipes
A fadge is basically a classic potato farl (a word that derives from the Gaelic
fardel which literally means 'four part' and this refers to the way that these griddle breads are typically cut into and served in quarters) that is filled with sliced apples and is typically served at Halloween.
Ingredients:
850g potatoes, peeled and halved (or you can use leftover mash)
1 apple, cored and sliced
1 tbsp sugar
1/4 tsp salt (or to taste)
2 tbsp plain flour
1 tbsp melted butter
Method:
Boil the potatoes in lightly salted water until tender (about 25 minutes) then drain and mash until smooth. Allow to cool until just warm then place in a bowl along with the flour, salt and melted butter. Mix to combine, until the mixture comes together as a dough.
Turn the dough onto a well-floured surface and knead lightly (it will be sticky, don't worry!) then cut in half. Dust the tops of the halves with flour then roll into a circles about 22cm in diameter and 3mm thick. Place the apples on top of one circle and scatter the sugar on top. Set the second pastry circle on top and press down the edges to seal. Cut into quarters with a floured knife then seal the edges once more and dust with flour.
Place the quarters in the base of a frying pan and fry in a little oil for about 3 minutes per side, or until evenly browned. Season with salt and black pepper and serve immediately.
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