Potato and Cheese Pie | Easy | Tasty | Simple | Recipe

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Ingredients
650g floury potatoes
3 garlic gloves, crushed
500ml milk
3 tbsp creme fraiche
1 tsp wholegrain mustard
1/2 tsp ground nutmeg
5g sage leaves
250g round of camembert cheese
2 x 500g blocks puff pastry
1 egg, beaten
Steps
1. Preheat oven to 200 C.
2. Cut the potatoes into small pieces, then put in the pot with the milk, crushed garlic and nutmeg. Bring to a boil and cook the potatoes for about 2 minutes until they begin to soften but retain their shape. Drain the potatoes and garlic and add to the bowl with fresh cream, mustard and a little seasoning. Chiffonade fresh sage; Take 3 stacked sage leaves, then roll them up in a spiral, holding the sage leaf in one hand, using a knife to cut strips. Repeat with all the leaves, then add them to your potatoes. Let the potatoes cool.
3. Take a block of puff pastry and spread it on a piece of parchment, do the same with the second block but make sure it's a bit larger. Refrigerate them for 10 minutes.
4. Assemble your cake: Take a small cookie sheet and place it on a large, paper-lined baking sheet underneath. Place 2/3 of the potato balls in a circle in the center of the dough. Place the metal pellet in the center of the potato. Coat the remaining potatoes with cheese. Use egg wash to make a circle around the edge of the potato. Take the second large sheet of dough and, using parchment paper, cover the potatoes and cheese. Make sure there are no air pockets or wrinkles in the dough, then smooth the sides and press down to seal with the egg-washed dough underneath. Use a sharp knife to cut the excess cake in a circle, leaving a 2cm border. Use a fork to seal the edges. Then, using the back of a sharp knife, create a spiral pattern on the top of the dome. Wash eggs everywhere.
5. Bake in the center of the oven for 30 minutes until the cake is open and golden. Serve immediately.

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