Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 400 g floury potatoes (e.g. Rooster potatoes)
  • 200 ml cream
  • ½ tsp freshly grated nutmeg
  • 1 tbsp honey
  • 2 tbsp thyme leaves
  • 2 sheets of puff pastry
  • 250 g Belgian soft cheese (example: Camembert)
  • 1 egg

For the salad:

  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 200 g rocket leaves
  • 1 large red onion
  • Handful of walnuts
  • 1 large apple
  • 1 cucumber
EUPOTATOES28755 website 820x480 recipes 01 68
Preparation time: 40 MIN Cooking time: 35 MIN

There is no better comfort food than a savoury puff pastry with potatoes and cheese. The rocket, apple and cucumber salad provides a fresh green counterbalance.

  • Heat the oven to 220 °C/Gas 7.
  • Put the potatoes in a pan of cold water, bring to the boil and cook for 6 minutes. Drain well, put them in a saucepan and mix with the cream. Season with nutmeg, salt, and pepper.
  • Place the first sheet of puff pastry in a 25 cm baking tin. Arrange a third of the potatoes in the centre of the puff pastry and put the entire cheese on top. Arrange the rest of the potatoes around the cheese, add honey and thyme, staying 1 cm from the edge of the pastry.
  • Beat the egg and brush the edges with it. Then cover with the second sheet of puff pastry and seal the edges well, pinching them together all around. This will prevent the cheese from spilling out. Make a small cut in the top to allow air to escape.
  • Brush all over with egg and bake for 30 minutes until crisp and golden. Remove from the oven and leave to cool for 5 minutes.
  • Meanwhile for the salad, mix the olive oil and balsamic vinegar together and set aside. Roughly chop the walnuts and finely chop the onion. Cut the apple into thin slices and the cucumber into cubes. Put everything in a bowl, mix with the dressing and season with salt and pepper. Serve with a slice of the savoury pie.

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