For the pebble pastry

For the seaweed mayonnaise


  • STEP 1

    Heat oven to 180C/160C fan/ gas 4. To make the pastry, tip all the ingredients, plus 2 tbsp salt, into a food processor and pulse to mix. Add up to 50ml water, splashing it in gradually and continuing to pulse, until the dough sticks when you pinch it.

  • STEP 2

    Roll out the pastry on a floured surface to the thickness of a £1 coin – it should be quite stiff. Cut out 20 circles using a 7cm biscuit cutter (re-rolling the trimmings if needed) and neatly encase each potato, stretching the pastry a little if you need to so that the potatoes are completely encased. Arrange the potatoes on a baking tray and bake for 40 mins until the pastry is solid and the potatoes are soft when prodded with a skewer – the potatoes will stay hot for 15 mins.

  • STEP 3

    While the potatoes are baking, make the mayo. Tip the egg yolk and mustard into a bowl with some seasoning and blitz together using an electric whisk, while very gradually pouring in the oil until you have a thick mayo. Add the seaweed and lemon juice.

  • STEP 4

    Serve the potatoes in a pile with a bowl of mayo on the side. To eat, simply crack open the pebble and dip the hot potato into the mayo – dip and eat the pastry too, if it’s to your taste.

Recipe from Good Food magazine, April 2017

Goes well with


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