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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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.
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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:
- 2 sheets frozen all-butter puff pastry dough
- 6 sprigs thyme
- 2 cloves garlic, crushed but kept whole
- 1 bay leaf
- 1 tbsp black peppercorns
- 1 tsp red chilli flakes
- 600 g fingerling potatoes, peeled
- Salt
- 1/2 cup olive oil
- 2 eggs
- 3 tbsp finely chopped marjoram
- 2 tbsp finely chopped thyme
- 1 tbsp finely chopped rosemary
Steps to make to make Potatoes Baked in Puff Pastry
- Partially thaw the puff pastry dough in the refrigerator or at the room temperature.
- Preheat the oven to 200°C
- To make a sachet, tie the thyme, garlic, bay leaf, peppercorns, and chilli flakes in a piece of cheesecloth.
- Place the potatoes in a saucepan and cover with cold water. Season the water with salt and add the sachet.
- Bring to a simmer and cook until the potatoes are tender, about 35 minutes.
- Drain off the water, discard the sachet, and allow the potatoes to rest for 5 minutes, letting the moisture steam off.
- Mash the potatoes with a fork and stir in the olive oil. Beat one of the eggs and stir it in.
- Mix in the marjoram, thyme, and rosemary, and season with salt to taste.
- To make the top of the pastry case, place one of the pastry sheets on a parchment paper-lined baking sheet.
- Beat the remaining egg and brush the puff-pastry with it.
- 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.
- Lower the oven temperature to 180°C
- To make the base, place the second pastry between 2 sheets of parchment paper
- 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.
- Lower the oven temperature to 160°C
- Place a straight-sided tart mold around the baked pastry base on the baking sheet.
- Fill the mold with the potato mixture and bake in the oven until the potatoes are set, about 30 minutes
- Brush the bottom of the top pastry case with egg wash and place on the potatoes.
- Bake in the oven until set, 12 to 15 minutes.
- Cool for a few minutes at room temperature and then gentle remove the mold.
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