Potato And Truffle Parcels

• 1 truffle fresh summer, finely sliced
• 2/3 pound boiled potatoes
• 1 tablespoon butter
• 1/4 teaspoon ground white pepper
• 7 sheets pastry brick, can substitute with phyllo dough
• 5 1/4 tablespoons melted butter for brushing

1. Mash the hot boiled potatoes in a large bowl with the butter.
2. Add the pepper and season with salt to taste.
3. Line a baking tray with parchment paper.
4. Preheat the oven to 170C.
5. Place a sheet of pastry on a work surface and brush with melted butter.
6. Place a heaped spoonful of potato at the lower end of the pastry sheet, taking care not to touch the edges.
7. Fold over each side to cover the filling and then roll up the pastry from the end.
8. Before the last turn, insert 2 slices of truffle into the pastry roll so that the truffles can be seen through the pastry when the parcel is finished. Brush with melted butter.
9. Repeat this action with the remaining sheets of pastry and potato filling.
10. Cook the parcels for 10 minutes or until crisp and golden along the edges.

fresh summer, potatoes, butter, ground white pepper, pastry, butter

Taken from www.yummly.com/recipe/Potato-and-Truffle-Parcels-561455 (may not work)