Potatoes Baked in Puff Pastry
Potatoes Baked in Puff Pastry

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, potatoes baked in puff pastry. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Add the mashed potatoes, spices, salt, coriander and mix well. Wet the edge with water and press to seal completely. Place a parchment paper on the baking tray.

Potatoes Baked in Puff Pastry is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Potatoes Baked in Puff Pastry is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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:
  1. Get 2 sheets frozen all-butter puff pastry dough
  2. Take 6 sprigs thyme
  3. Make ready 2 cloves garlic, crushed but kept whole
  4. Prepare 1 bay leaf
  5. Get 1 tbsp black peppercorns
  6. Make ready 1 tsp red chilli flakes
  7. Make ready 600 g fingerling potatoes, peeled
  8. Take Salt
  9. Take 1/2 cup olive oil
  10. Prepare 2 eggs
  11. Make ready 3 tbsp finely chopped marjoram
  12. Get 2 tbsp finely chopped thyme
  13. Prepare 1 tbsp finely chopped rosemary

Place the squares of puff pastry on a parchment lined baking sheet. Sausage Potato Turnovers: Working with one square of puff pastry at a time, brush the edges of the puff pastry with egg wash. Russet potatoes: Technically, you can make baked potatoes with any type of potatoes. But to make the best baked potatoes, I strongly believe that Using a pastry brush, brush the outside of the potato with melted butter or olive oil until it is completely coated on all sides.

Instructions 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.

Place the potatoes in a pot, cover with cold water, and season with salt, to taste. Brie and puff pastry make a formidable duo all on their own, but you can up the ante by topping the wheel of brie with any number of things before wrapping it in This technique — wrapping brie in puff pastry and baking until golden — can be used on brie wheels big and small. If you enjoy baked potatoes from your favorite steakhouse restaurants, you will recall they have a crispy skin with a soft fluffy inside. Baking a potato in the oven with no foil wrapping is the secret to baked potato perfection! So - throw out that aluminum foil! *Thaw puff pastry sheets according to instructions on the package.

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