Potato and Taleggio Roly-polies with Chive Dip
TM6 TM5

Potato and Taleggio Roly-polies with Chive Dip

4.5 ( 4 ratings )

Ingredients

Potato Roly-polies

  • 500 g water
  • 2 tsp fine sea salt
  • 330 g floury potatoes cut in pieces (3 cm)
  • 60 g shallots halved
  • 15 g dried morel mushrooms soaked in boiling water for 30 minutes, then squeezed
    or dried shiitake mushrooms soaked in boiling water for 30 minutes, then squeezed
  • 20 g unsalted butter diced
  • 1 medium egg
  • 1 Tbsp cornflour
  • 100 g Taleggio cheese cut in pieces (2 cm)
  • 275 g puff pastry, ready-rolled
  • plain flour for dusting

Chive Dip

  • 200 g crème fraîche
  • 2 dashes Worcestershire sauce
  • 1 Tbsp lemon juice
  • ½ bunch fresh chives finely sliced, plus extra for garnishing (optional) (optional)
  • ¼ tsp fine sea salt
  • ¼ tsp ground black pepper

Nutrition
per 1 piece
Calories
315 kcal / 1317 kJ
Protein
8 g
Fat
21 g
Carbohydrates
21 g
Fibre
2.9 g

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