• p51


    200g of Jersey Royal potatoes, medium in size

    50g of butter, melted

    30g of yellow raisins

    180g of puff pastry

    1 egg, beaten

    20g of dark chocolate, shaved

    Sea salt

    2 tsp of brandy


    In a bowl, soak the yellow raisins in brandy and leave to macerate while you prepare the other ingredients

    Scrub the potatoes and cook in boiling salted water for up to 20 minutes, or until semi-soft

    Drain well and dry thoroughly. The potatoes should be nice and waxy. Slice crossways into thin discs and set aside in bowl

    While still warm, add the melted butter and season with a pinch of sea salt

    Press tightly into 6cm diameter bun cases or individual moulds and chill to set for at least 1 hour

    Roll out the puff pastry to a thickness 0.5cm

    Use a knife to run around the set potatoes and remove from their moulds

    Place the set moulded potato circles along the centre of the puff pastry with a few gaps between. Add a few of the macerated sultanas on top. Brush the outside edge of the pastry with egg wash and fold over the top to seal with the opposite edge

    Use a 8cm round pastry cutter around each set of potatoes to form individual rounds. Using a small 2cm pastry cutter, make a hole in the top each round and push in the shaved chocolate, lightly score to make an attractive pattern

    Egg wash and sprinkle with a little sea salt. Set aside in the fridge to chill and set for approximately 30 minutes

    Preheat the oven to 240°C/gas mark 9. Bake the puffs for approximately 10 minutes. Remove from the oven and check the base is crisp and not soggy and the pastry is golden brown on top. Serve warm