AuthorJaredCategory

Ingredients

 2 bacon rasher, diced
 300 g potatoes, peeled and finely diced
 125 ml pouring cream
 125 ml milk
 3 tbsp wholegrain mustard
 1 garlic clove, crushed
 125 g double brie, finely chopped
 4 puff pastry sheets, just thawed
 1 spring onion, finely chopped
 1 egg, lightly whisked
 1 tsp sesame seeds

Method

1

Cook bacon in a frying pan over medium heat for 5 minutes, until golden. Set aside.

2

Place potato, cream, milk, mustard and garlic in a saucepan. Bring to the boil over medium-high heat. Season. Reduce heat to medium and simmer, stirring occasionally, for 20-25 minutes or until the potato is just tender and liquid has thickened slightly. Carefully pour the mixture into a large bowl and set aside to cool. Stir in the brie.

3

Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Use a round 14cm cutter to cut 8 discs from pastry. Place potato mixture over half of each disc, leaving a 1cm border. Top with bacon and shallot. Lightly brush border with egg. Fold discs over to enclose filling. Crimp edges to seal. Place on prepared trays. Lightly brush with egg. Cut 2 small slits in each pie. Sprinkle with seeds.

4

Bake, swapping the trays halfway, for 15-20 minutes or until the pies are golden.

Ingredients

 2 bacon rasher, diced
 300 g potatoes, peeled and finely diced
 125 ml pouring cream
 125 ml milk
 3 tbsp wholegrain mustard
 1 garlic clove, crushed
 125 g double brie, finely chopped
 4 puff pastry sheets, just thawed
 1 spring onion, finely chopped
 1 egg, lightly whisked
 1 tsp sesame seeds

Directions

1

Cook bacon in a frying pan over medium heat for 5 minutes, until golden. Set aside.

2

Place potato, cream, milk, mustard and garlic in a saucepan. Bring to the boil over medium-high heat. Season. Reduce heat to medium and simmer, stirring occasionally, for 20-25 minutes or until the potato is just tender and liquid has thickened slightly. Carefully pour the mixture into a large bowl and set aside to cool. Stir in the brie.

3

Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Use a round 14cm cutter to cut 8 discs from pastry. Place potato mixture over half of each disc, leaving a 1cm border. Top with bacon and shallot. Lightly brush border with egg. Fold discs over to enclose filling. Crimp edges to seal. Place on prepared trays. Lightly brush with egg. Cut 2 small slits in each pie. Sprinkle with seeds.

4

Bake, swapping the trays halfway, for 15-20 minutes or until the pies are golden.

Brie and potato pasties