Skip to content
Ingredients:
- 4 potatoes
- 1 onion
- 2 bell peppers
- Salt and pepper
- Butter
- 80 g (3 oz) Emmental cheese
- Puff pastry
- 1 egg
Instructions:
- Peel and dice the potatoes. Cook them in salted water until tender. Drain and roughly mash.
- In a pan, sauté the chopped onion for 3 minutes. Add diced bell peppers and cook for an additional 2 minutes.
- Add the mashed potatoes to the pan with onions and bell peppers. Season with salt and pepper, cook for 10 minutes, stirring.
- Mix in a knob of butter and grated Emmental cheese into the potato mixture. Stir until the cheese is melted and well combined.
- Roll out the puff pastry into a rectangle. Evenly spread the potato mixture onto the pastry.
- Roll the pastry with the filling to form a log. Seal the ends by gently pressing.
- Beat an egg and brush the surface of the pastry log with it.
- Bake at 180°C (360°F) for about 30 minutes until the pastry is golden and crispy.
- Let it rest for a few minutes before slicing and serving.
Tips:
- Ensure the potatoes are well-cooked and mashed to achieve a soft filling.
- You can add other herbs or spices to the filling for varied flavors.
- Monitor the pastry roll’s cooking during the final minutes to prevent over-browning.
