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 évaluations )

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Niveau moyen

Temps de préparation 15min

Temps total 1h 10min

Nombre de portions 8 pieces

Ingrédients

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
ou 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

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

Infos nut.: par 1 piece
Calories: 315 kcal / 1317 kJ
Protides: 8 g
Lipides: 21 g
Glucides: 21 g
Fibre: 2.9 g