Ingredients
Equipment
Method
- Boil potatoes in salted water for about 10 minutes until fork-tender, drain, and let cool before cutting into bite-sized chunks.
- In a skillet, heat olive oil over medium heat, add turkey lardons and sliced onions, and sauté until golden and softened, then set aside to cool slightly.
- Preheat your oven to 180°C (350°F) and roll out the puff pastry on a baking sheet lined with parchment paper.
- Place the camembert in the center, surround it with cooked potatoes, turkey lardons, and onions, and season generously with salt and pepper.
- Fold the pastry edges over the filling, seal tightly, and brush the top with egg yolk for a glossy finish.
- Bake for 25–30 minutes until the pastry is golden brown, let it rest for five minutes before slicing open.
Nutrition
Calories: 300kcalCarbohydrates: 20gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 10mgIron: 6mg
Notes
Use room-temperature camembert for easier assembly.
Don’t skip brushing the pastry with egg yolk—it gives it an irresistible shine.
Add fresh thyme for extra flavor when serving.
If you have leftovers, store them in an airtight container in the fridge for up to two days and reheat in the oven. Avoid microwaving to retain crispiness.
You can assemble the parcel a day in advance and refrigerate until ready to bake.
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