These make a nice starter or finger food for a party. I went a bit mad and made about 20 or so with these quantities. Just as well as they are rather moreish
To make the dough
1 cup warm water
1 teaspoon dried yeast
1 tablespoon olive oil
3 cups strong flour
a pinch of salt
Put the water, yeast and olive oil into a large bowl. Whisk well, then add the flour and salt. Mix well until a dough is formed, knead for about 10 minutes then oil the bowl, put the dough in and cover with a clean, dry tea towel. Leave until doubled in size.
To make the topping
A large knob of butter
2 tablespoons flour
1 pack of Boursin (150g)
1 few new potatoes (6-8 depending on size)
1 leek – finely sliced
Put the potatoes in a pan, cover with water, bring to the boil, then simmer for 8-10 minutes until tender. Drain, allow to cool, peel then slice.
Melt the butter in a pan, add the flour, stir well until you have a roux then stir in the milk until you have a thick paste. Add the Boursin and stir until melted. If the mix is too thick, ass a little more milk. Keep stirring until thickened then remove from the heat.
Put the oven onto the highest setting.
Knock out the dough, knead again, then divide the dough into 20-24 balls. Roll or shape each one into a round, about 5cm diameter and place onto a well floured baking sheet. Leave for 10-20 minutes to rise a little again, then put 1-2 tablespoons of the Boursin mix on top, then one or two slices of potato. Top with a few sliced leeks, a little black pepper and a drizzle of olive oil.
Pop them in the oven for 5-15 minutes depending on the temperature, until browned.