| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Vegetarian |
Veg3, Vegetarian |
1 |
servings |
INGREDIENTS
| 225 |
g |
Ready rolled puff pastry sheet |
| 15 |
ml |
Soya milk; (to glaze) |
| 25 |
g |
Sesame seeds |
| 25 |
g |
Soya margarine |
| 3 |
|
Spring onions |
| 300 |
ml |
Vegetable stock |
| 2 |
bn |
Watercress |
|
|
Salt and freshly ground pepper |
| 1 |
|
Clove garlic; unpeeled |
| 1 |
|
100 gram bun asparagus; chopped into |
|
|
; 5cm/2in pieces |
| 4 |
|
Baby sweetcorn; chopped into |
|
|
; 5cm/2in pieces |
| 25 |
g |
Soya margarine |
| 25 |
g |
Unbleached flour |
| 180 |
ml |
Soya milk |
| 45 |
ml |
Vegetarian white wine |
| 50 |
g |
Pine nuts; roasted then ground |
| 2 1/2 |
ml |
Mustard |
| 1 |
|
Handful fresh; flat leaf parsley, |
|
|
; chopped |
|
|
(reserve a few leaves for the garnish) |
INSTRUCTIONS
PITHIERS
WATERCRESS SAUCE
FILLING
Pre-heat the oven to 180°C/350°F/Gas Mark 4.
Fold the pastry in two and cut out 4 rounds with a 13cm/5in cutter.
Place on a greased baking sheet, and glaze. Sprinkle with sesame
seeds. Place in the oven for 15 minutes until well risen and golden
brown. Set aside.
To make the Watercress Sauce, heat the margarine, fry the spring
onions until soft. Add the stock and simmer for 5 minutes. Add
watercress, boil for 15 seconds then season. Cool, then blend.
To make the filling, roast the garlic cloves in the oven for about 10
minutes, then remove them from their skins. Set aside. Steam the
asparagus and the sweetcorn. Set aside.
In a saucepan, heat the margarine, sprinkle with flour and cook the
roux for 2 minutes stirring continually. Remove from the heat and add
the soya milk. Continue stirring. Place back on the heat and stir
until the sauce thickens. Stir in the wine, cook for 2 minutes, then
remove from the heat.
Mix together the pine nuts, mustard and garlic and add to the sauce,
beating constantly. Add the parsley and the vegetables. Cut the pastry
cases horizontally in half and remove the pastry inside. Spoon the
vegetable mixture into the pastry base and top with the pastry lids.
Serve on an individual serving plate with the heated Watercress Sauce.
Garnish with the parsley.
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