Simple to make, this is delicious served warm with a salad or cold as a snack.


  • 150g Brie, or a soft cheese or goat’s cheese

  • 1 block from a 680g pack of frozen puff pastry, defrosted

  • 6 small salad or new potatoes

  • 6 medium mushrooms

  • 1 small red onion

  • 1 tbsp olive oil

  • 1½ tbsp white wine vinegar


  • 1.

    Set your oven to 180C or gas 4.  Cut the potatoes into 1cm square chunks, and simmer in salted water until cooked, drain. 

  • 2.

    Roll out the pastry to a square 30 x 30cm, and place on a floured baking sheet.  Next slice the onion and mushrooms. Heat the olive oil in a large frying pan, and gently sauté the onion, mushrooms and the cooked potato for a few minutes until the onions soften. 

  • 3.

    Add the white wine vinegar and allow to reduce in volume slightly. (This will also de-glaze your pan.)  Season with salt and pepper. 

  • 4.

    Scatter all these things over your puff pastry square and arrange them evenly, leaving a 2cm border. Tear up the cheese and arrange on the veggies. 

  • 5.

    Bake for about 30-40 mins or until golden brown and bubbly.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 564kj
  • Fat Total 32g
  • Saturated Fat 14g
  • Protein 21g
  • Carbohydrate 49g
  • Sugar 4g
  • Sodium 419mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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