Ingredients
Equipment
Method
- Boil the potatoes in salted water for about 10 minutes until tender but firm; drain and cool slightly before dicing.
- Heat olive oil in a skillet, then sauté the sliced onions and bacon lardons until the bacon is golden and the onions are softened.
- Preheat your oven to 350°F (180°C).
- Roll out the puff pastry on a parchment-lined baking sheet and place the camembert in the center.
- Surround the camembert with the cooked potatoes and bacon mixture, seasoning lightly with salt, pepper, and thyme.
- Fold the edges of the pastry over the filling, pressing to seal, and brush the top with egg yolk.
- Bake for 25-30 minutes until the pastry is golden brown and flaky.
- Let it rest for a few minutes before slicing and serving.
Nutrition
Calories: 250kcalCarbohydrates: 18gProtein: 10gFat: 17gSaturated Fat: 10gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 1mg
Notes
Substitute brie for camembert if preferred and replace bacon with grilled mushrooms for a vegetarian option. Leftovers can be stored in an airtight container in the fridge for up to two days and reheated in the oven for best results. For a lighter option, consider using phyllo dough instead of puff pastry and opt for low-fat camembert. Drizzle honey over the camembert before encasing it in pastry for an added layer of flavor.
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