Potato and Taleggio Roly-polies with Chive Dip

Name: Potato and Taleggio Roly-polies with Chive Dip
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8 pieces
Ingredients: 500 g water; 2 tsp fine sea salt; 330 g floury potatoes; 60 g shallots; 15 g dried morel mushrooms; 20 g unsalted butter; 1 medium egg; 1 Tbsp cornflour; 100 g Taleggio cheese; 275 g puff pastry, ready-rolled; plain flour; 200 g crème fraîche; 2 dashes Worcestershire sauce; 1 Tbsp lemon juice; ¼ tsp fine sea salt; ¼ tsp ground black pepper

4.5 4 rating

Prep. 15 min

Total 1 h 10 min

8 pieces

Ingredients

Potato Roly-polies

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

Chive Dip

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