| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
Vegetarian |
Ross’s, Foreign, Assignment |
1 |
servings |
INGREDIENTS
| 1 |
|
Bag spinach; steamed and wrung |
|
|
; out |
| 1 |
cn |
Chestnut puree |
| 1 |
|
Log soft goats' cheese |
| 300 |
g |
Chestnut mushrooms; sliced, saut.ed and |
|
|
; drained |
| 1 |
|
Ready tolled sheet of puff pastry |
| 1 |
|
Egg lightly beaten |
| 1 |
ts |
Black and white sesame seeds |
INSTRUCTIONS
Arrange the spinach on one vertical half of the pastry, leaving an inch
border. Top with the chestnut puree, the mushrooms and the cheese. Use the
egg to glaze the edges of the pastry and bring the other half over the
first.
Seal, glaze and decorate with the seeds. Bake at 190C for about an hour or
until golden brown. Serve piping hot.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”