| 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 |
tb |
Single cream |
| 1 |
tb |
Lemon juice |
| 3 |
oz |
Cucumber, grated |
| 4 |
tb |
Fromage frais |
| 1 |
tb |
Single cream |
| 2 |
ts |
Chopped fresh mint |
|
sm |
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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