Boil potatoes in a pot of salted water, some 30 minutes.
Drain and mash with a potato masher or ricer.
Stir in 1 Tbsp., (15 mL) butter and set aside.
Cook leeks, covered, in 1 Tbsp. (15 mL) over low heat for 5 minutes. Add potatoes, tarragon and corn, blending thoroughly.
Melt 3 Tbsp. (45 mL) butter. Lay down a sheet of phyllo and brush with melted butter.
Lay a second sheet over top, brush it with melted butter; add a third sheet and brush with butter.
Keep phyllo sheets wrapped in a damp cloth so they don't dry out and crack.
Cut stacked sheets in two.
In the centre of each half, put 1/2 cup (125 mL) potato mixture.
Bring up the sides to make a bundle and tie it with a blanched chive stem.
Repeat process two more times.
Place bundles on a non-stick baking sheet or in a large oiled muffin pan, and bake 20 minutes or until golden brown.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.