TGE Recipes: Kimchi Potato Puff Pastries from Japanese Breakfast

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I spend a good majority of my time aspiring to be anywhere near as talented at anything in life as the child chefs on television. I also spend a good majority of time contemplating the kind of features I'd like to see from my favorite bands, so today we're debuting TGE Recipes, a place where we can all learn to cook something new via our favorite bands. 

Today Japanese Breakfast was kind enough to let us post their previously shared recipe from video series, Handsome Kitchen! This brand new video series should be your new favorite thing because it's mine.

Kimchi Potato Puff Pastries

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Since I’ve started making kimchi by the vat-full, I’ve challenged myself to find as many fun and creative new ways to use it. Potato, cheese and kimchi may seem like a questionable combination, but the results are a delicious tangy, spicy, savory mash up. Puff pastry is great because it’s super easy to use and instantly impressive. It also creates the perfect vessel for our cheesy filling. Enjoy for brunch or as a fancy midday snack.

Ingredients

  • 1 package of puff pastry
  • 1 cup of thinly sliced potatoes (fingerlings are ideal)
  • 4 quail eggs & 1 chicken egg for an egg wash (or 5 chicken eggs with about half of the whites removed to prevent overflow)
  • ½ cup of chopped kimchi and its juice
  • ¼ chopped onion
  • ½ cup shredded cheddar cheese
  • 2 tbsps of butter or vegetable oil
  • (optional) chopped green onion, gochugaru, sesame seeds for garnish

Directions

Pull half of the frozen puff pastry to thaw approximately 30 minutes prior to baking.

Preheat the oven to 400. Unroll the puff pastry and separate it horizontally along the folds to create three separate pieces. Set one aside. Cut the other two in half with a pizza cutter to make four rectangles. Slice the remaining piece in 16 strips to use as borders. Brush the pieces with egg wash and fashion four small frames.

Using a mandolin, thinly slice the potatoes. Fry in a pan with butter or oil and chopped kimchi until they soften (approx 10 mins). Set aside the kimchi-potato mix and fry the onion until translucent.

Divide the onion and kimchi-potato mix evenly into each puff pastry frame. Bake for eight minutes. Remove the pastries from the oven and poke holes in the bottoms to create small nests to layer in the cheese and eggs. Return to the oven and bake for another ten minutes, or until the egg whites turn opaque. (If using quail eggs, five minutes should suffice!)

Cool and garnish with chopped green onion, gochugaru (Korean red pepper flakes) and sesame seeds.

If you're a band and you've got a recipe to share, e-mail us thegreyestates@gmail.com.