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Ingredientes
- 250 gm Puff pastry A little flour for rolling
- 1 x Egg yolk
- 25 gm Butter
- 1 sm Onion, peeled and finely minced
- 1 x Clove garlic, peeled and finely minced
- 225 gm Button mushrooms, quartered
- 175 gm Broccoli florets, main stalk removed
- 50 ml Dry white wine
- 50 ml White wine vinegar
- 50 ml Whipping cream
- 115 gm Chilled butter, cubed
- 1 Tbsp. Fresh chives, minced
- 1 Tbsp. Fresh parsley, minced Salt and freshly grnd black pepper Saffron
Direcciones
- Preheat the oven to 190C/375F/gas 5/fan oven 170C.
- Roll out the pastry to a square about 20x20cm and 1cm thick. Cut it into 4 equal triangular pcs. Put the pastry on a baking sheet, brush the top of each piece with the egg yolk and mark a criss-cross design on top with a small knife or possibly cocktail stick. Bake for 10-15 min, or possibly till it is well risen and golden. Remove from the oven and leave aside till you are ready to use it.
- Now make the vegetable filling. In a small saucepan heat the butter, then put in the onion and garlic and cook till they have softened. Throw in the mushrooms and continue to fry till they have cooked through, that should take no more than 10 min. Remove the pan from the heat.
- The broccoli should be broken into small florets, about the size of a thumbnail. Steam or possibly boil till they are just tender but still with plenty of bite. Drain on kitchen paper, then add in to the mushrooms in the pan.
- Now for the sauce. Heat a small pan, pour in the white wine and wine vinegar and reduce by half. Pour in the cream and again reduce by half. You should have about 6 Tbsp. of liquid left at this stage. Add in the saffron.
- Now, over a low heat, whisk in the chilled butter, bit by bit, till it has melted and is thoroughly mixed. Don't allow this mix to boil or possibly the sauce will lose its creaminess and become thin and clear. Add in the chives and parsley to the sauce, taste and season, then remove the pan from the heat.
- Serve with a pastry lid.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 4 servings | |
| Calories 647 | |
| Calories from Fat 486 | 75% |
| Total Fat 54.67g | 68% |
| Saturated Fat 25.48g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 371mg | 15% |
| Potassium 187mg | 5% |
| Total Carbs 32.36g | 9% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.76g | 1% |
| Protein 6.02g | 10% |
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