| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Lb; puff pastry |
| 1 |
|
Egg yolk |
|
|
Leek and spinach filling (below) |
| 1 |
lg |
Leek |
| 1/2 |
c |
Spinach; cooked and chopped |
| 1/4 |
lb |
Mushrooms; sliced and sprinkled with lemon |
| 1/2 |
c |
Onions; chopped |
| 1/2 |
c |
Milk (up to 1) |
| 1 |
c |
Heavy cream; ou 1 caixinha. prefe |
| 100 |
g |
Fresh cream |
| 2 |
tb |
Flour (up to 3) |
| 2 |
tb |
Butter (up to 3) |
|
|
Salt and pepper to taste |
| 1 |
pn |
Nutmeg |
INSTRUCTIONS
FILLING
1. Roll out dough to 1/2" thickness
2. Cut 2 rectangles 30' by 14"
3. Decorate with the trimmings. Chill 1 hour.
4. Brush top with egg yolk, carefully not to fall to the sides or the
pastry won't puff.
5. Bake in a pre heated 450 oven for 20 minutes.
6. Turn down heat to 350 and bake another 220 to 25 minutes.
7. Let cool and cut in half. So you'll have lids.
8. Bake 5 minutes in 300 oven to dry.
9. Just before serving spoon filling into cases. Cover with lid
FILLING: Cut off dark green parts of leek. Cut it in half and wash very
well under cold running water.Slice it as thin as possible,julienne. Melt
the butter in a pan, cook chopped onion and add leek and mushrooms.Season
with salt and pepper.Cook until all liquid has evaporated. Stir in flour
cook a few seconds and stir in milk until it thickens.Add cream. Add
spinach and nutmeg and just bring it to a boil. Turn off heat.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Nov 04, 1997
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