Ingredients

• 2 Borg’s Puff Pastry sheets
• 350 g of waxy potatoes
• 1 chorizo
• 120 g gruyere cheese, or cheddar cheese if preferred
• 80 g parmesan cheese, grated
• 1 egg yolk
• Salt and black pepper

Method

1. Preheat oven to 180° C degrees.
2. In a large pot, cover the washed potatoes with water and bring to the boil. Cook for 20 minutes. Once cooked, allow to cool, and then peel away the skins.
3. Cut the speck into small pieces, then the potatoes and mozzarella into pieces, lightly mashing them with the tines of a fork. Add to a large bowl, sprinkle with parmesan and season generously then mix gently to combine.
4. Grease a 22cm round pie dish. Add the Borg’s Puff Pastry sheet and blind bake for 8-10 minutes. Add the filling. Cut the second pastry sheet into 2 cm strips and lattice across the pie. Brush with the egg yolk. Bake for about 30 minutes or until golden.