Camembert Pastry with Pancetta and Potato
A buttery, flaky, croissant-like pastry filled with gooey camembert, pancetta, and potato slices. Perfect for festive parties.
Equipment
- Pan
- Oven
Ingredients
- 1 sheet puff pastry dough
- 1 wheel camembert
- 2.5 oz pancetta
- 2 oz diced onion
- 1 boiled potato in slices
- 1 yolk egg
- 1 pinch poppy seeds
- 1 tbsp oil for frying
Instructions
- Cut the puff pastry dough in a circle, cut the camembert through the middle in two equal halves — top and bottom — and place one half with the cut side up in the middle of the dough sheet.
- Cut the dough towards the cheese so that you have eight equal tabs around the cheese. Place a cup on the edge of the tab, tracing the rim of the cup so that each tab has a rounded edge. The dough should now have the shape of a daisy.
- Heat a small amount of oil in a pan and brown the pancetta, followed by the diced onion.
- Place the pancetta on the cheese, followed by the potato slices, and finally, the top half of the camembert wheel. Then fold each 'petal' of the dough so that one overlaps the other.
- Brush the dough with egg yolk and sprinkle with poppy seeds. Bake at 355°F for 25 minutes.
VIDEO
Notes
Feel free to create your own combination of fillings. Thin slices of garlic, baby spinach, cranberry jam, and fresh thyme is another timeless combination you might want to consider for any vegetarian guests.