This inventive potato recipe makes for an exciting new breakfast dish. Frances Atkins's recipe makes for a delightfully hearty option. If you can't get hold of pre-shaved chocolate, use the coarse setting on a box grater and shave by hand.
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In a bowl, soak the yellow raisins in brandy and leave to macerate while you prepare the other ingredients
30g of yellow raisins
2 tsp brandy
Scrub the potatoes and cook in boiling salted water for up to 20 minutes, or until semi-soft
200g of Jersey Royal potatoes
Drain well and dry thoroughly. The potatoes should be nice and waxy. Slice crossways into thin discs and set aside in bowl
While still warm, add the melted butter and season with a pinch of sea salt
50g of butter, melted
Press tightly into 6cm diameter bun cases or individual moulds and chill to set for at least 1 hour
Roll out the puff pastry to a thickness 0.5cm
180g of puff pastry
Use a knife to run around the set potatoes and remove from their moulds
Place the set moulded potato circles along the centre of the puff pastry with a few gaps between. Add a few of the macerated sultanas on top. Brush the outside edge of the pastry with egg wash and fold over the top to seal with the opposite edge
1 egg, beaten
Use a 8cm round pastry cutter around each set of potatoes to form individual rounds. Using a small 2cm pastry cutter, make a hole in the top each round and push in the shaved chocolate, lightly score to make an attractive pattern
20g of dark chocolate, shaved
Egg wash and sprinkle with a little sea salt. Set aside in the fridge to chill and set for approximately 30 minutes
Preheat the oven to 240°C/gas mark 9. Bake the puffs for approximately 10 minutes. Remove from the oven and check the base is crisp and not soggy and the pastry is golden brown on top. Serve warm
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