| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Jusrol |
6 |
Servings |
INGREDIENTS
| 1 |
|
8 x 8 in Jus-rol Puff Pastry |
|
|
Sheet thawed |
|
|
Beaten egg to glaze |
| 6 |
oz |
Kipper pate |
| 2 |
T |
Single cream |
| 1 |
T |
Lemon juice |
| 3 |
oz |
Cucumber, grated |
| 4 |
T |
Fromage frais |
| 1 |
T |
Single cream |
| 2 |
t |
Chopped fresh mint |
|
|
Clove of garlic, crushed |
|
|
Lemon slices and cucumber |
|
|
for garnish |
INSTRUCTIONS
Roll out the pastry to form a 25.5cm (l0in) square. Cut iu half then
cut each piece lengthways to give 12 slices. Brush with beaten egg and
place on a baking sheet. Bake at 200oC (400oF ) mark 6 for about
lOmin, or until risen and golden. Meanwhile mix together the pate,
cream and lemon juice. Season. Combine the remaining ingredients to
give the cucumber dressing a runny consistency, seasoning to taste.
Cool pastry on a wire raek, trim and sandwich in pairs with pate.
Arrange on plates with dressing and garnish with lemon slices and
cucumber. Serve cold. Source: Jus-rol: Pastry for today From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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