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.
