Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 12 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
12
- 3 sheet frozen puff pastry, just thawed
- 80grams butter, melted
- 2 red-skinned potatoes, thinly sliced
- 1 sweet potato, peeled, thinly sliced
- 2teaspoons thyme leaves, chopped
- 6 slice prosciutto, halved lengthways
- 1 clove garlic, crushed
Nutrition per serving
1030kJ / 246Cal
1030 Kilojoules or 246 Calories
12% of daily energy intake*
Protein
5.8grams
Fat
13.2grams
Carbs
25.6grams
Sugars
1.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Add potato to a small pan of boiling water and cook for 3 minutes until just softened. Remove using a slotted spoon and refresh in cold water. Repeat with sweet potato. Drain potatoes and lay on paper towel to absorb water. Mix butter, thyme and garlic in a small bowl and season with pepper.
Step 2 of 3
Cut each pastry sheet into 4 wide strips. Brush with butter mixture. Lay potato slices along the long edge of the pastry strip so that the slices overhang the pastry edge and only cover half the width. Lay a strip of prosciutto over the potato slices. Fold the pastry over the prosciutto and press firmly.
Step 3 of 3
Starting at the short end of the strip, roll up firmly. Place roses into a greased baking pan. Repeat with remaining strips. Brush potato petals with remaining butter and season with pepper. Bake for 40-45 minutes or until golden. Scatter with extra thyme and salt to serve.
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