Recipes For Later

1. Cook the potatoes

Peel the potatoes, cut them into medium slices (3 cm) and boil them in salted water for 10–15 minutes until they’re soft. They're ready when a fork goes in easily.

Drain them and, while still hot, mash the potatoes (I used a fork, but be careful because they're super hot). Don't add extra water, less moisture will give you a better dough 👍

2. Make the potato dough

Add salt, 4 tablespoons of cornstarch and black pepper (optional, I ended up skipping it). Taste it until you find the right flavor.

Mix until a soft dough forms, it should be soft but not very sticky, only a little. If it still sticks to your hands, add ½–1 tablespoon more of cornstarch.

If it's still very hot, let the dough cool for 5–10 minutes before shaping.

3. Prepare the filling

Slice the sausages into thick slices. That will shape the round part of the strawhat where the head goes.

Cut the cheese into small cubes or short strips. (I recommend using a small amount of cheese per piece so it doesn’t leak while baking).

4. Shape the strawhats

Take two small balls of potato dough, one slightly bigger than the other, and flatten it into a disc.

In the center, place one sausage slice and sprinkle it with small pieces of cheese (or if you cut slices, place the cheese first and then the sausage).

Cover it with the smaller disc and shape the rounded top of the hat.

Lightly press a ring around the center with your fingers to create the separation between the brim and the crown of the hat.

If you're using red bell pepper for the red ribbon, cut thin strips and press a little until they adhere to the dough.

Then, with a knife, press gently on the dough to make the strawhat details.

5. Baking

Set the oven to 200 °C / 400 °F. Preheat for 10–15 minutes.

Place the hats on a baking tray lined with parchment paper or lightly oiled. Brush or spray the hats with oil.

Bake 15 minutes, then rotate the tray (I guess it depends on the oven, mine doesn't bake evenly). And bake 10–15 minutes more until you can see they're lightly golden and firm.

If you chose ketchup for the red ribbon, wait for them to cool down a little and then draw the ribbon.

And that's it! Enjoy!

Also shout-out to my cousin who made this beautiful devil fruit cookies for us! They were super yummy 🥹