I put some potatoes in the oven for baking and then came up with this dish as a result of having leftovers. This is great fill me up food - and a great way to use up mashed potatoes. Just make sure to add the cheeses! —Bevi
4 large pastries
medium Russet or Yukon Gold potatoes
cooked bacon, crumbled into medium sized bits
at least 4 tablespoons
crumbled cheese - your preference, or feta or chevre
Parmesan cheese, grated
3 to 4 teaspoons
Meyer lemon juice, or a little less of Eureka or other type of more sour lemon
7 to 8 tablespoons
finely chopped chives, plus a little extra
sheet puff pastry, with a bit of flour for rolling out
Salt and Pepper to taste - be generous
egg, beaten, for egg wash
In This Recipe
Bake the potatoes to your liking. In the meantime, cook the 4 slices of bacon, and crumble into medium sized pieces.
Take the potatoes out of the oven, and immediately slit open.
Reduce the heat to 375 degrees.
Scoop out the fillings and place in a medium sized mixing bowl and then add the crumbled bacon.
Mash in the butter. Then, mash in the cheese of your choice, and then the mascarpone and the parmesan. Add 3 to 4 tsp. lemon juice and continue to mash. Salt and pepper to taste, and then add 3 to 4TBL of chives.
Roll out one sheet of puff pastry to soften the dough, and then divide dough into 4 equal squares. Working to form a triangular pastry, spread 1 TBL. of chives over each square, and then place the potato filling on one half of the diagonal.
Spread the egg wash on the 2 edges of the empty diagonal, and fold over to completely cover the filling. Crimp the edges with the tines of a fork. Prick the tops of the pastries to release steam. Spread all four pastries with egg wash, and sprinkle with extra chopped chives.
Bake on a parchment lined sheet for about 20 minutes, or until the pastries are puffed, browned, and deep golden. Serve with a dollop of mascarpone cheese topped with more chopped chives.