Potatoes Baked in Puff Pastry. Flavor Variation: For Loaded Baked Potato Puffs, omit the onions and garlic powder. Do not stir the chives into the potato mixture. When cutting Puff Pastry, the sharper the knife or pastry cutter, the better.
Wet the edge with water and press to seal completely. Place a parchment paper on the baking tray. 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. You can have Potatoes Baked in Puff Pastry using 13 ingredients and 20 steps. Here is how you cook that.
Ingredients of Potatoes Baked in Puff Pastry
- Prepare 2 sheets of frozen all-butter puff pastry dough.
- You need 6 sprigs of thyme.
- You need 2 cloves of garlic, crushed but kept whole.
- Prepare 1 of bay leaf.
- You need 1 tbsp of black peppercorns.
- You need 1 tsp of red chilli flakes.
- It's 600 g of fingerling potatoes, peeled.
- It's of Salt.
- You need 1/2 cup of olive oil.
- Prepare 2 of eggs.
- Prepare 3 tbsp of finely chopped marjoram.
- You need 2 tbsp of finely chopped thyme.
- Prepare 1 tbsp of finely chopped rosemary.
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. Puff pastry is a delicate, light, and flaky pastry that can be used in countless different ways. You might also know it by its French name: pâte feuilletée.
Potatoes Baked in Puff Pastry step by step
- 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..
Most puff pastry recipes will tell you to start by combining soft butter with a little flour, and then form that into a square that gets encased in dough. Vegetable Puff is a delicious Tea time snack with Indian style spicy veggies baked inside a puff pastry until nicely golden, flaky and crisp on the outside. For a crisper crust, bake on a rimmed baking sheet. Trim lattice to fit baking dish, then place on a parchment lined baking sheet. I used mashed potatoes instead of Puff Pastry.