INGREDIENTS

INSTRUCTIONS

PASTRY
VEGETABLE FILLING
SAUCE
Preheat the oven to 190C/375F/gas 5/fan oven 170C.
Roll out the pastry to a square about 20x20cm and 1cm thick. Cut it into 4
equal triangular pieces. Put the pastry on a baking sheet, brush the top of
each piece with the egg yolk and mark a criss-cross design on top with a
small knife or cocktail stick. Bake for 10-15 minutes, or until it is well
risen and golden brown. Remove from the oven and leave aside until you are
ready to use it.
Now make the vegetable filling. In a small saucepan heat the butter, then
put in the onion and garlic and cook until they have softened. Throw in the
mushrooms and continue to fry until they have cooked through, which should
take no more than 10 minutes. Remove the pan from the heat.
The broccoli should be broken into small florets, about the size of a
thumbnail. Steam or boil until they are just tender but still with plenty
of bite. Drain on kitchen paper, then add to the mushrooms in the pan.
Now for the sauce. Heat a small pan, pour in the white wine and wine
vinegar and reduce by half. Pour in the cream and again reduce by half. You
should have about 6 tablespoons of liquid left at this stage. Add the
saffron.
Now, over a low heat, whisk in the chilled butter, bit by bit, until it has
melted and is thoroughly mixed. Do not allow this mixture to boil or the
sauce will lose its creaminess and become thin and clear. Add the chives
and parsley to the sauce, taste and season, then remove the pan from the
heat.
Serve with a pastry lid.
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