Pre-heat your oven to 200℃ / 390℉
Cut your potatoes into thick slices and gently boil them in salted water for roughly 5 mins. You want them to be tender but not too soft that they fall apart.
Drizzle the oil onto the paper followed by some fresh rosemary and salt and pepper and then some freshly grated cheese.
Lay the potatoes on top of the cheese in overlapping rows, then sprinkle a little grated cheese on top.
Roll out your pastry sheet and cut it into squares large enough to cover the potatoes. Slather each square of pastry with the garlic and herb cream cheese leaving a little trim around the edge. Lay them down, onto the potatoes.
Push down the edges of the pastry with your fingers and brush with egg wash and bake for 15 mins at 200℃/390℉ and then reduce the oven temp to 160℃/320℉ for a further 10 mins or until the top is wonderfully golden.
Remove from oven and allow them to stand for 5 mins before placing a board on top and flipping them over. Peel back the parchment before serving.
