Potato And Mushroom En Croute

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 8 garlic cloves, unpeeled
• 2 tablespoons olive oil
• 450 g potatoes, thinly sliced
• 1 small onion, thinly sliced
• 450 g mixed mushrooms
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh parsley
• 2 tablespoons creme fraiche
• 375 g ready made puff pastry
• 100 g vegetarian gruyere cheese, grated

Recipe

• 1 heat oven to 220c.
• 2 put garlic in a small roasting tin with 1 tbsp oil and toss. roast for 15 mins.
• 3 cook the potatoes in boiling water for 5 minutes drain and pat dry.
• 4 heat remaining oil and saute onion until soft, add mushrooms and cook for another 10 mins until all juice has evaporated. remove from heat and stir in herbs.
• 5 allow garlic to cool slightly and carefully squeeze out the innards into the creme fraiche. mix well.
• 6 roll pastry into a 12 inch square and keep any trimmings.
• 7 cut in half and place half the pastry on a greased baking tray.
• 8 sprinkle a third of the cheese on leaving a border of 1 inch.
• 9 place a layer of potatoes on top. dot with half the creme fraiche.
• 10 place on half the mushroom mix.
• 11 make another layer of potato.
• 12 place on the remaining creme fraiche.
• 13 lace on the remaining mushroom mix.
• 14 top with the rest of the cheese.
• 15 run a lattice cutter over the remaining half of the pastry leaving and inch border.
• 16 lift the lattice onto the filling and gently strech until the two pastry borders.
• 17 use the trimmings to make star shapes to decorate.
• 18 bake on the top shelf for 20 mins until golden.
• 19 rest for 10 mins before serving.
• 20 once cold this can be wrapped in foil and frozen for upto 1 month.