Guillaume le Brun is a rarity, he's a chef that has been at the cutting edge of Dublin's fine dining for twenty years. He's the unseen hand in the continuing success of Restaurant Patrick Guilbaud, the man in command of that fine kitchen. His enthusiasm for what he does shows no sign of abating, his standards remain exceptionally high. This recipe is one from his own part of France, a recipe that he remembers from his youth, before he became an adopted Irishman. It's simple but takes a little work, a perfect example of cooking philosophy, which he defines as clarity, simplicity and careful preparation.

GALETTE DE POMME DE TERRE

500 gms flour
300 gms mashed potatoes
475 gms butter
10 gms salt

Preparation:
The dough:
Mix 500gms flour and 300gms mashed potato together.
Put the flour and mashed potato mixture on pastry board and make a well in the middle.
Pour in the water, salt and 75 gms melted butter and work together with fingertips.
When well mixed, work the dough with your palm until completely homogenous, but not too firm. Roll into a ball and cut the top to break the elasticity. Wrap in greaseproof paper and chill for 2/3 hours

Lightly flour the pastry board and cut the dough into four pieces. Add the chilled butter and work into the dough.Chill again for 30 mins.

Lightly flour the board again and roll the dough gently in a rectangle. Fold over the ends to make 3 layers. This is the first turn.

Second turn: Lightly flour the board and roll the dough again into a rectangle. Fold over the ends to make 3 layers. This is the second turn. Wrap in greaseproof paper and chill again for 30 mins.

Repeat two more turns as above and chill for 1 hour. The pastry is now ready for use.

Roll out the pastry to 5 mm thick. Cut into shape and place in baking tray.

Brush with a little egg yolk and let it rest again for 1 hour.

Bake in a preheated oven at 180 degrees until golden brown