Ingredients
Equipment
Method
- Boil the potatoes in salted water until fork-tender, then let them cool.
- Heat olive oil in a skillet and cook turkey lardons and sliced onion until golden and translucent.
- Preheat your oven to 350°F (180°C).
- Roll out the puff pastry on parchment paper and place camembert in the center.
- Arrange the potato chunks and lardon mixture around the cheese, season lightly with salt and pepper.
- Fold the pastry over the filling, sealing the edges tightly.
- Brush the pastry with egg yolk and bake for 25–30 minutes until crisp and puffed.
Nutrition
Calories: 300kcalCarbohydrates: 25gProtein: 10gFat: 20gSaturated Fat: 8gCholesterol: 50mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 5mgCalcium: 15mgIron: 6mg
Notes
To avoid leaks, chill the assembled dish in the fridge for 10 minutes before baking to firm up the pastry. Pair with a light salad dressed in vinaigrette to balance the richness. Leftovers can be stored in the fridge for up to two days; avoid microwaving as it makes the pastry soggy. Reheat in a preheated oven at 300°F (150°C) for 10–15 minutes for best results.
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