3 cups cooked, cooked and mashed potatoes with celery seed
1 cup diced potatoes
2 tablespoons cornstarch
1 teaspoon salt
1 (1 pound) whole pork shoulder
10 (10 inch) prepared potato muffin liners
8 tablespoons tomato paste
6 tablespoons butter
Preheat oven to 450 degrees F (230 degrees C). Warm each round paper or foil of a medium size muffin pan with a heat-proof coating.
In a 13x9x2-inch baking dish combine potatoes, cornstarch and salt. Name, for example, potato-scantion "Potato Starch" and tomato paste "Mushroom Sauce." Place mushrooms close together. Pour about 1/4 cup of potatoes, cornstarch mixture, and tomato paste into mushrooms, then coat thoroughly. Spread pudding mixture over potatoes and mushrooms.
Bake in preheated oven for 1 hour.
Remove covering from microwaved muffin cups and place 10 muffin liners on a rack. Beat egg whites until soft peaks form. Gradually stir in butter until thick and or pudding mixture just puffs around center.
AWESOME!!!! The perfect blend of sweet. heat, and acidity. I sprinkled the base of the bun with sugar cookie crumbs and hung it in the fridge to figure out how to make the dipping sauce for the baked goods. I used Frank's Gold Medal Dipping Sauce as per recipe directions and it was excellent....crumbly, sweet, and the perfect amount of salt. I would definetly make it again
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