I had 2 leftover ready-made puff pastry and found an recipe for them by Yotam Ottolenghi published in the GUARDIAN. I served it together with BBQ-Tuna.
Ingredients
2 ready-made puff pastry or 500g homemade
300g potatoes
300g jerusalem artichokes
50g tinned anchovies (chopped)
100g Crème Fraiche
30g melted butter
1 egg
1-2 tsp rosemary (chopped)
1 garlic clove (crushed)
1 onion (chopped)
lemonzest
Preparation
http://www.berlinkitchen.com/berlinkitchen/Slideshow_Pithivier.html