Coux kiev potatoes

For a delicious, vegetarian treat, try James Tanner's garlic butter-filled choux puffs, served with a rich wine sauce
By James Tanner
Coux kiev potatoes
  • Rating:
  • Serves: 2-3 as a starter or 3 as a main dish
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes
  • Effort: hard


For the choux

  • 110 ml water
  • 60 g butter
  • 110 g plain flour
  • 2 eggs, beaten
  • 175 g mashed potato
  • 1 pinches black pepper

For the butter filling

  • 175 g unsalted butter
  • 1 clove garlic, minced
  • 50 g hazelnuts, roasted and chopped
  • 2 tbsp parsley, chopped
  • 500 ml vegetable oil

For the red wine sauce

  • 1 large shallot, chopped
  • 1 pinches chinese five spice
  • 1 tbsp olive oil
  • 100 ml red wine
  • 100 ml vegetable or chicken stock
  • 1 pinches black pepper
  • 40 g butter, cold


1. First make the choux pastry. Bring to the boil the water and butter. Add the flour and mix well with a wooden spoon, until a roux is formed and the mix starts to leave the sides of the pan. 2. Keep on a low heat and cover it with cling film. Cook out the roux for 10 minutes. 3. Leave the roux to cool and then place in a mixer. Slowly add the beaten eggs, a little at a time. 4. Then add the plain mashed potato. Season with salt and freshly ground pepper, mix together well and set aside. 5. For the butter filling, soften the butter in the microwave then mix in the garlic, hazelnuts and parsley. 6. Roll the butter into half cm diameter tubes, cover with cling film and set aside in the fridge. 7. To put together the 'Kiev' potatoes, pat your hands with flour and take a 40g of the choux mix, roll into a circle and then press into a disc. 8. Cut a 20g piece of the butter filling and place this in the middle of the choux disc. 9. Wrap the edges of the choux disc around the butter to create a sealed ball. Repeat this until both the mixtures are used. 10. Heat the vegetable oil in a deep fat fryer or wok. Deep-fry the balls in vegetable oil until they are golden and floating, then drain them on kitchen paper. 11. Meanwhile, make the red wine sauce. Fry the shallot and five-spice powder in the olive oil in a saucepan for 2 minutes until softened with no colour. 12. Add the wine and cook briskly until reduced by half. Add the stock and reduce by half again. Add a knob of cold butter at the end. Season with salt and freshly ground pepper. 13. Stack the choux 'Kiev' potatoes on a plate and serve hot with the red wine sauce.

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