Starters

• Potato, leek and corn baluchons (bundles)

• Portions : 6
• Cooking time : 30 min + 20 min
• Preparation : 30 min

Ingredients

• 600 g (about 1 1/2 lb) potatoes
• 5 ml (1 tsp.) salt
• 75 ml (5 tbsp.) butter
• 350 ml (approx. 1 1/2 cups) thinly sliced leek
• 5 ml (1 tsp.) fresh chopped tarragon
• 200 ml (4/5 cup) corn niblets
• 9 sheets phyllo pastry
• Whole sprigs of chive

Preparation

Preheat over to 175oC (350°F).

Peel potatoes and cook them in boiling salted water for approximately 30 minutes, according to size. Rinse and then mash. Add 15 ml (1 tbsp.) butter and set aside.

Gently fry leek in 15 ml (1 tbsp.) butter, covered, for 5 minutes. Add to mashed potatoes along with chopped tarragon and corn niblets. Mix well.

Melt 45 ml (3 tbsp.) butter. Take the first sheet of phyllo pastry and brush with melted butter. Add another sheet and brush with butter, and then a third. Cut the sheets in two, lengthwise. Put 125 ml (1/2 cup) mashed potatoes on each. Bring the phyllo pastry edges together around potato and use a blanched sprig of chive (can be manipulated more easily) to tie around the top. Be sure to keep the remaining pieces of phyllo pastry under a damp cloth so that they do not dry out and become unworkable. Repeat the process twice.

Put the baluchons on a non-stick baking sheet or in big muffin tins. Cook for 20 minutes or until golden.

Note: The baluchons are delicious with tomato sauce when served as an entrée.