Potato and Taleggio Roly-polies with Chive Dip
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Potato and Taleggio Roly-polies with Chive Dip

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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
  • 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)
  • ¼ tsp fine sea salt
  • ¼ tsp ground black pepper

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

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