Description
Delightful Camembert and Parmentier Potato puff pastry bites baked to golden perfection, garnished with fresh thyme and a drizzle of honey to add a hint of sweetness. Perfect as an elegant appetizer or a savory snack.
Ingredients
Potatoes
- 1 box Albert Bartlett Parmentier Potatoes
Cheese
- 1/2 Camembert cheese
Puff Pastry
- 1 sheet puff pastry (approximately 300g)
Other Ingredients
- 1 egg (for egg wash)
- 1 tsp dried mixed herbs
- Fresh thyme (for garnish)
- 1 tbsp white sesame seeds
- Sea salt (to taste)
- Drizzle of honey (for serving)
Instructions
- Preheat Oven: Preheat the oven to 220°C (fan 200°C) or gas mark 7 to prepare for the initial baking of the potatoes.
- Cook Potatoes: Place the Albert Bartlett Parmentier Potatoes on a baking tray and roast for 20 minutes, turning them halfway through to ensure even cooking.
- Prepare Pastry: Slice the puff pastry sheet into 12 even squares. Cut a 1cm border around each square, keeping the corners attached to create a raised edge.
- Apply Egg Wash: Lightly coat each pastry square with beaten egg to help achieve a golden, glossy finish when baked.
- Assemble Bites: Place a slice of Camembert cheese in the center of each pastry square, then top with some cooked Parmentier Potatoes, sprinkle dried mixed herbs and white sesame seeds, season with a pinch of sea salt.
- Bake Pastry Bites: Reduce the oven temperature to 180°C (fan 170°C) or gas mark 4. Bake the assembled pastries for 15-20 minutes, or until the pastry turns golden and crisp.
- Garnish and Serve: Remove from oven, drizzle each bite with honey, and garnish with fresh thyme before serving warm.
Notes
- Make sure to turn the potatoes halfway through baking for even roasting.
- Use chilled puff pastry for easier handling and better puff during baking.
- Adjust the amount of honey drizzle according to your preference for sweetness.
- These bites are best served warm but can be refrigerated and gently reheated.
