INSTRUCTIONS: 

Preheat oven to 200°C (400°F). 

Roll the puff pastry dough and layer it on a large oven tray lined with non-stick baking paper. Using a fork, prick it in the center so it doesn’t puff up. Then, using a sharp knife, score two finger-width rectangles from the edge. Refrigerate until needed. 

Meanwhile, cut the potatoes into ½ cm-thick slices. Drop them into a pan of boiling salted water and simmer gently for 5-7 minutes or until just tender. Do watch them as all potatoes cook differently, and you don't want the slices to fall apart. Drain and set aside.

In a medium bowl, toss the potatoes with EVO, rosemary, salt, and black pepper. 

Spread the mascarpone over the pastry, top with the sliced marinated potato, and cook for 20-25 minutes. Add cubed paneer and cook for another 7-8mins or until golden and pastry is cooked.