METHODRemove all packaging and preheat your oven to 220 Degrees C / Fan 200 Degrees / Gas Mark 7
Place the prepared Albert Bartlett Parmentier Potatoes evenly onto a baking tray and cook for 20 minutes, turning halfway through.
Whilst the potatoes are cooking, slice the puff pastry into 12 even squares.
Using a knife slice an even square border roughly 1cm into the pastry, leaving the corners attached.
Using a basting brush, lightly coat each pastry square with the egg wash.
Once the potatoes are part-cooked, remove from the oven and set aside.
Top the centre of each puff pastry square with a slice of camembert, a few of the Parmentier Potatoes, dried mixed herbs, fresh thyme and sprinkle the border with the white sesame seeds
Reduce the heat of the oven down to 180 Degrees C / 170 Fan Degrees / Gas Mark 4 and cook for a further 15 – 20 minutes until the pastry is golden brown.
Remove from the oven and serve with a drizzle of honey and fresh thyme.
Serves: 12
Preparation: 20 mins
Cooking: 40 mins
Box of Albert Bartlett Parmentier Potatoes
Half a Camembert
Sheet of ready made puff pastry, roughly 300g
1 egg, to egg wash
1 tsp dried mixed herbs
1 tbsp white sesame seeds
Sea salt
For Serving
Drizzle of honey
Fresh thyme