Creamy Potato Turnover
Ingredients
- 500 gPuff pastry (in two discs)
- 800 gPotato (peeled and sliced)
- 200 gSmoked lardons (plain)
- 1 pcOnion (sliced)
- 200 mlCream (liquid)
- 1 pcEgg (beaten for glazing)
- 1 tbspParsley (chopped)
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Crispy puff pastry shatters to reveal tender potatoes bound in thick cream. The aroma of smoky bacon and nutmeg fills the kitchen.
- 1
Peel the potatoes. Slice them into regular 2mm rounds using a mandoline. They must be thin enough to cook through inside the pastry.
- 2
In a pan, sauté the sliced onion with the bacon lardons. The onion should become translucent and the lardons should just start to render their fat without browning.
- 3
Roll out the first pastry disc. Layer the potatoes, season lightly with salt, pepper, and grated nutmeg. Spread the onion-bacon mixture and chopped parsley over them.
- 4
Cover with the second disc. Seal the edges by pressing firmly. Brush with beaten egg. Pierce a small hole in the center (the chimney) to let steam escape.
- 5
Bake at 200°C. The pastry should be golden brown and sound hollow when tapped. The potatoes should be tender when pierced with a knife.
- 6
Once out of the oven, pour the liquid cream through the chimney. Tilt the dish so the cream coats the entire interior. Let rest for 5 minutes before slicing.
Frequently asked questions
How do you get this dish right?
- Use a firm-fleshed potato like Charlotte so they don't turn into mush.
- Don't over-salt the potato layers, the lardons already provide plenty of salt.
- The chimney is crucial: without it, the steam will make your pastry soggy from the inside.
How long does this dish keep?
Keeps for 2 days in the refrigerator. To reheat, place in the oven for 15 minutes at 150°C to restore crispness. Absolutely avoid the microwave.
