Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 8 people
Difficulty level: 2 out of 4
8 Ingredients
- 750grams baby potatoes, halved
- 1/3 cup creme fraiche
- 1 large leek, finely sliced
- 1tablespoons butter
- 2 cloves garlic, peeled and minced
- 250grams camembert
- 750grams puff pastry
- 1 medium egg, beaten
Nutrition per serving
2280kJ / 545Cal
2280 Kilojoules or 545 Calories
26% of daily energy intake*
Protein
15.0grams
Fat
29.8grams
Carbs
53.0grams
Sugars
4.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This indulgent pie oozes with melted camembert when sliced for a real showstopper vegetarian centrepiece dish.
Method
Step 1 of 5
Pre-heat the oven to 180°C. Place the potatoes in a large pot of boiling water and cook for 10 minutes, until tender. Drain well, tip back into the saucepan and stir through the creme fraiche.
Step 2 of 5
Heat the butter in a pan on medium heat and cook the leeks for 5 minutes to soften. Add the garlic and cook for 2 minutes. Tip this mix into the pan with the potatoes and mix well.
Step 3 of 5
Roll the puff pastry out into a large circle. Place a layer of potatoes in the middle of a round baking dish and top with camembert. Place the rest of the potatoes around and on top of the cheese.
Step 4 of 5
Place the pastry circle on top and brush with beaten egg. Crimp with a fork at the edges to seal.
Step 5 of 5
Bake for 30 minutes, until golden brown. Let the pie stand for 5 minutes before slicing.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.