“Cheesy Potato and Ham Puff Pastry Bake”
Pastry & base:
– 1 sheet of ready‑made puff pastry (about 250–300 g / 8–10 oz) — use 2 sheets if they are small
– Parchment paper or cooking spray for the baking tray
Filling:
– 3–4 medium potatoes (about 500 g / 1 lb), grated or thinly sliced (or pre‑boiled and sliced)
– 200–300 g (about 2–3 cups) shredded cheese (mozzarella, cheddar, or a blend)
– 150–200 g (about 5–7 oz) cooked ham, diced or sliced
– 1 small onion, grated or finely chopped (optional)
– 2 large eggs (to bind the filling and add creaminess)
– 100–150 ml (about 1/3–2/3 cup) milk or cooking cream
– 2–3 tbsp melted butter or oil (to mix with the potatoes or brush the pastry)
– Salt and black pepper to taste
– Pinch of nutmeg (optional) or a little garlic powder / chopped parsley for extra flavor
For topping / browning:
– Extra shredded cheese for the top
– 1 egg yolk beaten or a little milk for brushing the pastry edges before baking
Quick notes:
1. Prepare the potatoes: grate them and squeeze out excess water, or slice and par‑boil slightly if desired.
2. Roll out the puff pastry on a lined baking tray. Arrange ham on one half (or over the whole sheet if layering), then spread the potato mixture (potatoes + onion + cheese + eggs + milk) evenly.
3. Fold or cover with the other pastry sheet if using, brush the top with egg wash, and sprinkle extra cheese.
4. Bake in a preheated oven at 180–200°C (350–400°F) for 25–35 minutes until golden, puffed, and cooked through.
