Serves: 4
Prep time: 20 minutes
Cooking time: 45 minutes
- 250g potatoes (Charlotte or any white salad potatoes work well), boiled in their skins
- 350g ready-made puff pastry
- 25g butter
- 6 shallots, peeled and diced
- 150g chestnut mushrooms, sliced or halved
- 150g blue cheese, such as Stilton
- Fresh thyme leaves
- Salt and freshly ground black pepper
Fry the shallots and mushrooms in the butter until the mushrooms are cooked and the shallots are translucent and soft.
If you haven’t already cooked the potatoes, boil two large potatoes in salted water until they’re soft. Drain them and allow to cool. When they are completely cool, peel and cut into thick slices.
Preheat the oven to 200oC / Fan 180oC / Gas 6. Grease or line a pizza tray or pizza stone.
Roll out the puff pastry into a large circle on a floured board.
Spoon half of the shallot and mushroom mixture on to the puff pastry circle, leaving a two-inch border around the edge. Arrange half of the potato slices on top.
Spoon the remaining shallot and mushroom mixture and the remaining potatoes over the top.
Scatter the blue cheese over the topping with some fresh thyme leaves. Season to taste with salt and freshly ground black pepper.
Bake in the preheated oven for 25 to 30 minutes until the pastry is puffed up and golden brown, and cheese has melted.
Allow to cool for two to three minutes before cutting into slices and serving with coleslaw and salad.
Make it vegan: This recipe could easily be made vegan by using vegan puff pastry, dairy-free butter and a melting plant-based cheese.
Credit: Recipe created by Seasonal Spuds, www.seasonalspuds.com