Les ingrédients
Cooking Time: 75 minutes
Serves: 4
200g Jersey Royal potatoes, medium in size
30g yellow raisins
2 tsp brandy
50g butter, melted
20g dark chocolate, shaved
180g puff pastry
1 egg, beaten
Sea salt
Les recettes Jersey Royal
Jersey Royal Potato and Chocolate Pastry - Frances Atkins
La méthode
1. First start by placing the yellow raisins into a small bowl
with the 2 tablespoons of brandy. Leave to soak whilst you prepare
the other ingredients
2. Scrub the potatoes and cook for 20 minutes or until semi-soft
in boiling salted water
3. Drain away the water and dry the potatoes thoroughly -they
should be nice and waxy. Slice horizontally into thin discs and
place into a bowl
4. While still warm, add the melted butter and season to taste
with a pinch of sea salt
5. Into 6cm diameter bun cases or individual moulds, press the
disks tightly inside and chill to set for at least 1 hour
6. Roll out the puff pastry to a thickness 0.5cm
7. Using a knife, run around the set potatoes to remove them
from the mould
8. Along the centre of the puff pastry, place the set moulded
potato circles with a
few gaps between adding a few of the soaked sultanas on top.
Brush egg wash on the outside edge of the pastry then seal by
folding over the top with the opposite
edge
9. Using an 8cm round pastry cutter, form individual rounds
around each set of potatoes. With a small 2cm pastry cutter, make a
hole into the top each round. Push in the shaved chocolate and
score lightly to make a creative pattern
10. Egg wash and sprinkle with a few pinches of sea salt. Set
aside to rest and set the puffs
11. Pre-heat your oven to 240C/gas mark 9. Once heated, bake the
puffs for approximately 10 minutes. Remove from oven, and check the
base is crisp and not soggy with a golden brown finish on top.
Serve immediately
Recipe courtesy of www.greatbritishchefs.com