This inventive potato recipe makes for an exciting new breakfast dish. Frances Atkins's recipe makes for a delightfully hearty option. If you can't get hold of pre-shaved chocolate, use the coarse setting on a box grater and shave by hand.
Press tightly into 6cm diameter bun cases or individual moulds and chill to set for at least 1 hour
6
Roll out the puff pastry to a thickness 0.5cm
180g of puff pastry
7
Use a knife to run around the set potatoes and remove from their moulds
8
Place the set moulded potato circles along the centre of the puff pastry with a few gaps between. Add a few of the macerated sultanas on top. Brush the outside edge of the pastry with egg wash and fold over the top to seal with the opposite edge
Use a 8cm round pastry cutter around each set of potatoes to form individual rounds. Using a small 2cm pastry cutter, make a hole in the top each round and push in the shaved chocolate, lightly score to make an attractive pattern
Preheat the oven to 240°C/gas mark 9. Bake the puffs for approximately 10 minutes. Remove from the oven and check the base is crisp and not soggy and the pastry is golden brown on top. Serve warm
