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1
Take puff pastry out of freezer and let it thaw.
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2
Preheat oven to 400.
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3
Start by cubing the potatoes into 1/2 inch squares. Place them in a baking dish with 1-2 chopped garlic cloves, a few sprigs of fresh thyme, salt and pepper. Cover dish and bake at 400 for about 25-30 minutes.
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4
While potatoes are baking, cut, clean, and slice your leeks. Saute them in a few tablespoons of olive oil until soft. Then add 1-2 cloves chopped garlic, a pinch of dried thyme, salt and pepper. Cover pan and let cook over medium-small flame for about 6 minutes until the leeks are just starting to brown. After the leeks are done, remove the lid and add 1/4 cup of dry white wine. Let that cook for a minute or two (with lid off) until the wine has pretty much evaporated. Then remove from the flame.
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5
At this point the potatoes are probably done. Take out the fresh thyme springs and mix together the potatoes and leeks. Add the chopped fresh thyme and taste to see if you need any more salt and/or pepper.
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6
Next, it is time to roll out the puff pastry. I use a sheet of parchment paper with some flour and then lay my puff pastry on top of that. I find the pastry doesn't stick to the parchment the way it sticks to my counter tops. Roll out the puff pastry until it is about 1/8 inch thick.
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7
Using a large heart shaped cookie cutter, cut out 6 hearts. Lay them on a cookie sheet lined with parchment paper. Then roll out the second sheet of puff pastry and cut into 6 hearts.
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8
Spoon the potato leek filling onto the hearts making sure to create a heart shape. Then place the second heart on top of the first one and use a fork to crimp the edges.
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9
Using a pastry brush, cover the pastry with the egg wash. This gives the heart a delightful brown crust.
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10
Bake in oven at 400 for about 25-30 minutes until the pastry is nice and golden. Let cool a few minutes and serve!
