Vegetables & Wild Mushrooms In Puff Pastry
Preparation time: 20 minutes (including marinating)
Cooking time: 30 minutes
- ½ lb (250gr) carrots
- ½ lb (250gr) celeriac
- ½ lb (250gr) fresh string beans / French beans
- ¼ lb (125gr) dried or fresh wild mushrooms (wild craterellus or other variety such as chantarelles
- 2 Tbs butter
- Salt and pepper
- 6 pieces of puff pastry (bought is fine but use a good brand of all butter puff; divide into 6 pieces of 3in x 3in)
- Egg wash – 1 beaten egg with a pinch of salt
Soak the wild mushrooms overnight then rinse several times to get all the grit out.
Place the 6 pieces of puff pastry on a Lacanche pastry plate lined with baking paper/liner. Brush the egg wash on top and lightly score diagonally with a knife. Bake at 180°C in a pre-heated oven for 25 to 30 minutes until the dough has stiffened and the top has browned.
Peel and cut the carrots and celeriac into large matchsticks (3 in x ¼ in, or use the chip/baton blade on a food processor). Wash and cut the ends of the string beans. Blanche separately the cut carrots, celery root and strong beans then set aside.
After preparing all of the vegetables and mushrooms (if using fresh mushrooms, clean them and cut the larger ones so that they are of roughly the same size pieces/wholes), sauté all of them in a pan with butter and season to taste. Do not overcook – the vegetables should still have some light bite.
Gently split the warm puff pastry parcels with a knife, like a sandwich, so that you have a top and base for each parcel. Spoon the vegetables onto the opened, warm puff pastry and serve while still hot.
*Keep the green part of the leek stalk to make delicious soup – perhaps with potatoes and broccoli.
Recipe Tags: Mains