Puff pastry with potato filling

ingredients

500 g puff pastry

Egg filling:

1 tbsp oil 50 g English bacon 2 pcs leek to taste salt 4 tbsp tomato puree 800 g boiled potatoes in skin 100 g hard cheese a little ground black pepper

step

1. Fry the finely chopped onion in the oil, add the sliced leeks, season with salt and simmer slowly, stirring frequently, until almost tender. Stir in the tomato puree and simmer briefly. 2. Peel the cooked potatoes, mash them and let them cool. Stir in the stewed leeks, grated cheese and season with salt and pepper to taste. 3. Divide the puff pastry into 2 parts and roll out on a floured board into round pancakes. Place one pancake in a round tin rinsed with cold water, layer the cold potato filling on top and cover with the other pancake. Bring the edges of the pastry together and press down thoroughly, prick the surface with a fork, brush with beaten egg yolk and bake in a thoroughly heated oven until golden brown.