Ingredients
450g puff pastry
1 egg, beaten
225g sweet potatoes, diced cooked in boiling water
100g baby asparagus spears, blanched for 10 minutes
1 leek, sliced
4 open-cap mushrooms, sliced
2 tbsp butter
1 tsp lime juice
1 tbsp chopped fresh coriander or parsley
1 tsp Dijon mustard
salt and pepper to taste
Method
Preheat the oven 200°C gas 6
1) On a lightly floured surface roll out the pastry to half to three quarters of an inch (1-1.5cms) thick, cut out an 11 inch (28cm) round and put on a baking sheet, cut a 9 inch (23cm) round in the centre of the pastry, this time only cutting nearly through the pastry and brush the trop. with the beaten egg and cook for 35-40 minutes until risen and golden brown, allow to cool on a wire rack then cut out the lid, carefully scoop out the uncooked pastry from the middle
2) melt the butter in a saucepan and sauté the leek and mushrooms for 2-3 minutes, add the lime, coriander and mustard, season well and stir in the sweet potatoes and asparagus, spoon into the pastry cases, top with the reserved pastry top and serve immediately.
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