Ingredients
Equipment
Method
- Boil the potatoes in salted water for about 10 minutes until fork-tender, then drain and chop into bite-sized pieces.
- Heat olive oil in a skillet over medium heat and sauté the turkey lardons and sliced onions until golden and caramelized.
- Preheat your oven to 180°C (350°F) and roll out the puff pastry on a parchment-lined baking sheet.
- Place the Camembert in the center, surround it with the potatoes, lardons, and onions, and season with salt, pepper, and thyme.
- Fold the pastry edges over the filling and seal tightly.
- Whisk the egg yolk with a splash of water and brush it over the pastry.
- Bake for 25-30 minutes until puffed and golden.
- Let rest for 5 minutes before slicing and serving.
Nutrition
Calories: 350kcalCarbohydrates: 24gProtein: 12gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 250IUVitamin C: 5mgCalcium: 150mgIron: 1.5mg
Notes
Chill the assembled dish for 10 minutes before baking to help the pastry hold its shape.
Feel free to substitute lardons with smoked tofu for a vegetarian option, or use different cheeses like Brie for variety.
If there are leftovers, wrap tight and refrigerate for up to two days or freeze individually for up to a month.
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