Recipe Ingredients
- 6 small golden potatoes
- 1 puff pastry sheet cut into 6 squares
- 1/2 cup Borden Triple Cheddar Shreds
- Fresh thyme
- Olive oil
- Balsamic glaze
- Flakey salt
- Egg wash (whisked egg)
Recipe Directions
- Place the potatoes in a pot full of water and boil for 20-25 minutes until tender. Set aside.
- Preheat oven to 380F
- Prepare an sheet pan with parchment paper, drizzle olive oil in 6 locations of the sheet, leaving adequate space between them.
- Drizzle balsamic glaze and a pinch of flakey salt then add the potatoes, smash gently using a jar then add a bit of the grated cheese on top then place 1 piece of the dough on top of that and seal with a fork, slightly make cuts in the dough and brush evenly with egg wash.
- Bake in the oven for 12-15 minutes or until golden, remove the sheet pan and let it cool for 5 minutes before flipping it.
