Potato and Taleggio Roly-polies with Chive Dip

Potato Roly-polies

• 500 g water
• 2 tsp fine sea salt
• 330 g floury potatoes, cut in pieces (3 cm)
• 60 g shallots, halved
• 15 g dried morel mushrooms, soaked in boiling water for 30 minutes, then squeezed
  of dried shiitake mushrooms, soaked in boiling water for 30 minutes, then squeezed
• 20 g unsalted butter, diced
• 1 medium egg
• 1 Tbsp cornflour
• 100 g Taleggio cheese, cut in pieces (2 cm)
• 275 g puff pastry, ready-rolled
• plain flour, for dusting

Chive Dip

• 200 g crème fraîche
• 2 dashes Worcestershire sauce
• 1 Tbsp lemon juice
• ½ bunch fresh chives, finely sliced, plus extra for garnishing (optional)
• ¼ tsp fine sea salt
• ¼ tsp ground black pepper