650g floury potatoes (such as King Edwards or Maris
3 garlic gloves, crushed
3 tbsp crème fraiche
1 tsp wholegrain mustard
1/2 tsp ground nutmeg
5g sage leaves
250g round of camembert cheese
2 x 500g blocks puff pastry
1 egg, beaten
Preheat oven to 200 C.
Finely slice the potatoes, and then add to a pan with the milk, crushed garlic and nutmeg. Bring to the boil and cook the potatoes for roughly 2 mins until just starting to soften but still holding their shape. Drain off the potatoes and garlic and in a bowl add them to the crème fraiche, mustard and some seasoning. Chiffonade the fresh sage; take 3 sage leaves and lay them on top of each other, then roll them up long ways in a spiral, holding this in one hand slice strips with your knife. Repeat with all the leaves and then add to your potatoes. Allow the potatoes to cool.
Take one block of puff pastry and roll this out onto a sheet of greaseproof paper, do the same with the second but ensure that this block is slightly larger. Refrigerate these for 10 minutes.
Assemble your pie: Take the small sheet of pastry and place onto a large baking sheet, with the paper underneath. Pile 2/3 of the potatoes in a circle in the middle of the pastry. Place the camembert cheese in the middle of the potatoes. Cover the cheese with the remaining potatoes. Use the egg wash to brush a circle around the edge of your ring of potatoes. Take the second, larger sheet of pastry and using the greaseproof paper, drape this over the potatoes and cheese. Make sure there are no air pockets or creases in the pastry and then smooth down the sides and press to seal with the egg washed pastry below. Using a sharp knife cut the excess pastry in a circle leaving a 2cm border. Use a fork to seal the edges. Then using the back of a sharp knife create a spiral pattern in the top of the dome. Egg wash all over.
Place in the middle of the oven for 30 minutes until the pastry is puffed up and golden. Serve immediately.