Potato and Apple Fadge

Potato Apple Fadge is a version of fadge particularly popular in north-eastern Ireland around Halloween

Ingredients

850g patatoes, peeled and halved, (or use left over 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.