Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, potatoes baked in puff pastry. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Potatoes Baked in Puff Pastry is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Potatoes Baked in Puff Pastry is something which I have loved my entire life. They’re nice and they look wonderful.
Enjoy light and airy mashed potatoes encased in buttery golden brown crust with Chef's John easy baked Transfer pastry dough to a bowl. Bring puff pastry sheet to room temp, then cut into square ,fill the potato filling ,pre-heat the sandwich maker and bake until golden brown. Flavor Variation: For Loaded Baked Potato Puffs, omit the onions and garlic powder.
To get started with this recipe, we must first prepare a few components. You can have potatoes baked in puff pastry using 13 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make Potatoes Baked in Puff Pastry:
- Get 2 sheets frozen all-butter puff pastry dough
- Make ready 6 sprigs thyme
- Get 2 cloves garlic, crushed but kept whole
- Prepare 1 bay leaf
- Get 1 tbsp black peppercorns
- Get 1 tsp red chilli flakes
- Make ready 600 g fingerling potatoes, peeled
- Take Salt
- Get 1/2 cup olive oil
- Prepare 2 eggs
- Prepare 3 tbsp finely chopped marjoram
- Make ready 2 tbsp finely chopped thyme
- Prepare 1 tbsp finely chopped rosemary
It was a lot of work, but a labor of love, since pomme. Just puff pastry with thinly-sliced potatoes and herbs. It's the perfect recipe to have in your back pocket for dinner parties and around the holidays. This appetizer is so simple, but looks super fancy.
Steps 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.
Just puff pastry with thinly-sliced potatoes and herbs. Wrap creamy potatoes and tender beef in puff pastry, then bake it to achieve savory perfection. Make cuts on one puff pastry sheet, creating a mesh pattern. Season beef round with salt and pepper. Grease frying pan with olive oil and cook beef until lightly browned on all sides.
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