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Potato, Leek and Onion Wellington

Preparation: 15-20 minutes
Cooking: 20-25 minutes
Serves: 4

Ingredients

  • 400g Left over potato dauphinoise
  • 40g Unsalted butter
  • 100g Sliced onions
  • 250g Sliced leeks
  • 1g Thyme
  • 3g Sea salt
  • 1g Cracked black pepper
  • 50g Gruyere cheese
  • 40g Parmesan
  • 320g Puff pastry
  • 2 Egg yolks
  • 0.5g Thyme buds

Method

Cut the leftover dauphinoise into 4 equal portions and set to one side.
In a pan add the butter and then the sliced onions, leeks , thyme , salt and pepper , continue to cook until caramelised and reduced then allow to chill.
Grate the gruyere and parmesan and then mix together - set to one side.
Roll the pastry into 8 discs with the remainder for a topping lattice.
Place the potato, chilled onion & leek mix and then the cheese on the pastry disc , using the egg wash seal the second disc on top , garnish with lattice and more egg yolk wash, thyme buds and cracked black pepper then bake for 20-25 minutes on 190c until golden brown.
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