Easy dish to make , who look impressive and taste wonderful
Ingredients
500 g puff pastry
1 egg, beaten
2 tbsp butter
1 leek, chopped
2 garlic cloves, crushed
1 red pepper, sliced
1 yellow pepper, sliced
50 g mushrooms
5 g asparagus spears
2 tbsp plain flour
6 tbsp vegetable stock
6 tbsp milk
4 tbsp dry white wine
1 tbsp chopped oregano
salt and pepper to taste
Method
1) sauté the leek and garlic in hot butter, stirring for 2 minutes, stir in the other vegetable and cook ,stirring often for 3 minutes
2) stir in the flour and cook for 1 minute, remove the pan from the heat and stir in the stock, milk and white wine, return to the heat and stir until thickened, stir in the rigano and season to taste
3) on a floured surface, roll half of the pastry to form a rectangle of appreciatively 38x15 cm
4) do the same with the other half, but make the shape a little larger all around
5) line a baking tray with dampened baking paper and transfer the smaller rectangle on it
6) spread the mixture on the pastry, leaving a 1 cm clear margin around the edges
7) cut parallel diagonal slits across the larger rectangle to within 2.5 cm of each of the long edges
8) brush the edges of the smaller rectangle with beaten egg, place the larger rectangle on top, press the edges together to seal
9) brush the whole pastry with the batten egg
10) bake for 35 minutes, or until risen and golden.
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