• 2 medium potatoes (sliced)
  • 2 sheets frozen puff pastry (thawed)
  • 1 cup bolognese sauce (prepared cold)
  • 1/2 cup cheddar cheese (grated)
  • 1 tablespoon chopped parsley (plus additional, to serve)
  • 1 egg (beaten)
  • 1/2 teaspoon sesame seeds
  • salad leaves (to serve)


  1. Preheat the oven to 425°F. Line a baking pan with parchment paper.
  2. Place potatoes in a heatproof bowl; cover with cold water. Microwave on high (100%) power 4-5 mins. Rinse under cold water; drain well.
  3. Using a dinner plate as a guide, cut a 9-inch from pastry sheet. Place on prepared baking pan.
  4. Spoon bolognese sauce in center of pastry, leaving a 3/4-inch border. Cover evenly with potato slices. Sprinkle with cheese and parsley; season to taste. Brush border with egg.
  5. Cut a 9 1/2-inch circle from remaining pastry sheet. Drape over filling, pressing edges together with a fork to seal; brush with remaining egg. Sprinkle with sesame seeds.
  6. Bake 15-20 mins, until crisp and golden. Sprinkle with additional parsley. Serve in wedges with salad leaves.
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