New Potato, Cheddar & Sundried Tomato Parcels
Serves: 6
Ready in: 30 to 60 mins
Ingredients:
500g new potatoes, cut into quarters2 sheets of ready-rolled puff pastry
110g vegetarian cheddar cheese
110g sundried tomatoes, roughly chopped
1 tbsp chives
1 tbsp basil
3 tbsp mayonnaise
2 tbsp double cream
1 free-range egg, beaten
sea salt and freshly ground black pepper
method:
- Preheat the oven to 200C/400F/Gas 6 and parboil the new potatoes until tender. Place the sheets of puff pastry onto a floured surface and cut into 16-18cm shapes. You could use a small saucer as your template or alternatively you can cut into large squares.
- For the filling, place the drained new potatoes, cheese, sundried tomatoes, chives, basil, mayonnaise and cream into a bowl. Season with sea salt and freshly ground black pepper and mix well.
- Place the potato mixture into the middle of each pastry shape, brush the pastry edges with egg, bring them together and crimp the edges to seal.
- Put onto a greased baking sheet and brush the tops with egg before placing in the preheated oven. Bake for 20-25 minutes or until crisp and golden. If you are using squares, pull the edges together after you have brushed them with egg to make a triangle, then cook as above.
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