| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Starter |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Mixed Vegetables, cut into |
|
|
small |
|
|
florets or batons |
| 25 |
g |
Butter |
| 2 |
|
Shallots, finely chopped |
| 500 |
|
Dry Cider |
| 400 |
g |
Puff Pastry |
| 150 |
g |
Cheddar Cheese, grated |
| 2 |
T |
Creme Fraiche |
|
|
Salt and Fresh Ground Black |
|
|
Pepper |
INSTRUCTIONS
Melt the butter in a pan and fry the shallots until softened. Add the
cider to the pan and bring gently to a boil. Put the vegetables in a
steamer and steam over the cider until just cooked, but retaining a
little crunch. Boil the cider mixture down until you are left with
100ml. Stir in 2 tbsp of Creme Fraiche. Taste the sauce and add salt
and pepper. Return the vegetables to the pan with the sauce. Roll out
the pastry to approximately 5mm in thickness and cut out 4 pieces
measuring 150mm by 80mm. Sprinkle the pastry pieces with the cheese
and bake for 15 to 20 minutes at 200°c / 410°f / Gas Mark 6. Remove
the pastry from the oven and allow to cool slightly before slicing in
half horizontally. Spoon the vegetables on top of the bottom layer of
pastry adding some of the cream sauce. Use the remaining pastry with
the cheese to place on top of the dish. Converted by MC_Buster. NOTES
: Chef:Greg Robinson Converted by MM_Buster v2.0l.
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