Whitby Potato Whirls: Once upon a cob-webbed time did someone, in Whitby, say to her or himself, ‘I know, let’s use up mashed potato this way and call it a Whitby Potato Whirl’! Who knows, but as this recipe found its way into one of ‘Mrs Appleby’ Yorkshire Dales recipe book, that’s good enough for me.
If the recipe came originally from Wigan, instead of Whitby, apologies to Wigan folk. But as the Tykes got it written down first, it’s now firmly one of God’s Own. And as Mrs A says ‘It’s a good way to use up mashed potato.’
- 4 oz (113g) mashed potato
- 2 oz (55g) butter
- 6 oz (170g) self-raising flour
- Grated cheese (Wensleydale, of course!)
- A good pinch of Cayenne pepper, and salt
- One beaten egg
- Sieve together the flour, salt and Cayenne pepper
- Knead in the butter and mashed potato, adding a little milk if necessary to make a pastry-like dough
- Roll out on to a floured surface to about the thickness of a pound coin
- Brush with the beaten egg, sprinkle liberally with the cheese, and roll it up like a sausage roll
- Cut into slices about half an inch thick and place on a greased baking sheet
- Bake in a hot oven (mark6-7 gas/400 F/ 200 C) for about 10-15 minutes.
Source: Yorkshire Cookery. Recipes Collected by Mrs Appleby. (1978) Dalesman Books. ISBN 0852060564