Potatoes Baked In Puff Pastry

Hello everybody, it is Jim, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Potatoes Baked in Puff Pastry. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Potatoes Baked in Puff Pastry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Potatoes Baked in Puff Pastry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Potatoes Baked in Puff Pastry is Serves 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Potatoes Baked in Puff Pastry estimated approx 1 hour 30 minutes.

To begin with this recipe, we must first prepare a few ingredients. You can have Potatoes Baked in Puff Pastry using 13 ingredients and 20 steps. Here is how you cook that.

Daniel Humm’s Recipe

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Ingredients and spices that need to be Take to make Potatoes Baked in Puff Pastry:

1. 2 sheets frozen all-butter puff pastry dough
2. 6 sprigs thyme
3. 2 cloves garlic, crushed but kept whole
4. 1 bay leaf
5. 1 tbsp black peppercorns
6. 1 tsp red chilli flakes
7. 600 g fingerling potatoes, peeled
8. Salt
9. 1/2 cup olive oil
10. 2 eggs
11. 3 tbsp finely chopped marjoram
12. 2 tbsp finely chopped thyme
13. 1 tbsp finely chopped rosemary

Steps to make to make Potatoes Baked in Puff Pastry

1. Partially thaw the puff pastry dough in the refrigerator or at the room temperature.
2. Preheat the oven to 200°C
3. To make a sachet, tie the thyme, garlic, bay leaf, peppercorns, and chilli flakes in a piece of cheesecloth.
4. Place the potatoes in a saucepan and cover with cold water. Season the water with salt and add the sachet.
5. Bring to a simmer and cook until the potatoes are tender, about 35 minutes.
6. Drain off the water, discard the sachet, and allow the potatoes to rest for 5 minutes, letting the moisture steam off.
7. Mash the potatoes with a fork and stir in the olive oil. Beat one of the eggs and stir it in.
8. Mix in the marjoram, thyme, and rosemary, and season with salt to taste.
9. To make the top of the pastry case, place one of the pastry sheets on a parchment paper-lined baking sheet.
10. Beat the remaining egg and brush the puff-pastry with it.
11. Place a wire rack directly on top of the dough to allow it to rise only about 3/4 inch as it bakes and bake in the oven for 12 to 15 minutes until puffed and golden brown.
12. Lower the oven temperature to 180°C
13. To make the base, place the second pastry between 2 sheets of parchment paper
14. Place on a baking sheet and top with a second baking sheet to keep the pastry from rising too much as it bakes. Bake until light golden brown, about 30 minutes.
15. Lower the oven temperature to 160°C
16. Place a straight-sided tart mold around the baked pastry base on the baking sheet.
17. Fill the mold with the potato mixture and bake in the oven until the potatoes are set, about 30 minutes
18. Brush the bottom of the top pastry case with egg wash and place on the potatoes.
19. Bake in the oven until set, 12 to 15 minutes.
20. Cool for a few minutes at room temperature and then gentle remove the mold.

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