Method

• 1

  Preheat the oven to 200C/400F/Gas 6 and parboil the new potatoes until tender. Place the sheets of puff pastry onto a floured surface and cut into 16-18cm shapes. You could use a small saucer as your template or alternatively you can cut into large squares.

• 2

  For the filling, place the drained new potatoes, cheese, sundried tomatoes, chives, basil, mayonnaise and cream into a bowl. Season with sea salt and freshly ground black pepper and mix well.

• 3

  Place the potato mixture into the middle of each pastry shape, brush the pastry edges with egg, bring them together and crimp the edges to seal.

• 4

  Put onto a greased baking sheet and brush the tops with egg before placing in the preheated oven. Bake for 20-25 minutes or until crisp and golden. If you are using squares, pull the edges together after you have brushed them with egg to make a triangle, then cook as above.