| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Starter, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 500 |
g |
Mixed Vegetables; (cut into small |
|
|
; florets or batons) |
| 25 |
g |
Butter |
| 2 |
|
Shallots; (finely chopped) |
| 500 |
ml |
Dry Cider |
| 400 |
g |
Puff Pastry |
| 150 |
g |
Cheddar Cheese; (grated) |
| 2 |
tb |
Creme Fraiche |
|
|
Salt and Fresh Ground Black Pepper |
INSTRUCTIONS
1. Melt the butter in a pan and fry the shallots until softened.
2. 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.
3. Boil the cider mixture down until you are left with 100ml. Stir in 2
tbsp of Creme Fraiche.
4. Taste the sauce and add salt and pepper. Return the vegetables to the
pan with the sauce.
5. Roll out the pastry to approximately 5mm in thickness and cut out 4
pieces measuring 150mm by 80mm.
6. Sprinkle the pastry pieces with the cheese and bake for 15 to 20 minutes
at 200ºc / 410ºf / Gas Mark 6.
7. Remove the pastry from the oven and allow to cool slightly before
slicing in half horizontally.
8. 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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