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Peel and dice the potatoes. Cook them in a pan of
boiling water.
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Slice the bacon and finely chop the shallots. Put them both in a pan and cook with a small knob of butter.
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Dice the tomatoes and Chaource (after removing the rind) and then mince the parsley. Put all the ingredients in a large bowl, then add the diced potatoes, the bacon and shallots once they have cooled. Finally, add the crème fraîche, mix well and season to taste.
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Take a sheet of filo pastry and brush it with melted butter.
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Place two tablespoons of your mixture in the centre of the pastry and then bring all the edges together at the top so that it looks like a pouch. Use a toothpick to keep it closed. Repeat with the other sheets of pastry.
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Cook the parcels in the oven at 180°C for 10 to 15 minutes.
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While they are cooking, wash the lettuce and make a vinaigrette with the walnut oil, the peanut oil and the wine vinegar. Season.
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Remove the parcels from the oven and serve with a little salad.
