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Add a photoServings: 4
Ingredients
- 500 gm Mixed Vegetables, (cut into small florets or possibly batons)
- 25 gm Butter
- 2 x Shallots, (finely minced)
- 500 ml Dry Cider
- 400 gm Puff Pastry
- 150 gm Cheddar Cheese, (grated)
- 2 Tbsp. Creme Fraiche
- Â Â Salt and Fresh Grnd Black Pepper
Directions
- 1. Heat the butter in a pan and fry the shallots till softened.
- 2. Add in the cider to the pan and bring gently to a boil. Put the vegetables in a steamer and steam over the cider till just cooked, but retaining a little crunch.
- 3. Boil the cider mix down till you are left with 100ml. Stir in 2 tbsp of Creme Fraiche.
- 4. Taste the sauce and add in salt and pepper. Return the vegetables to the pan with the sauce.
- 5. Roll out the pastry to approximately 5mm in thickness and cut out 4 pcs measuring 150mm by 80mm.
- 6. Sprinkle the pastry pcs with the cheese and bake for 15 to 20 min at 200 c / 410 f / Gas Mark 6.
- 7. Remove the pastry from the oven and allow to cold slightly before slicing in half horizontally.
- 8. Spoon the vegetables on top of the bottom layer of pastry adding some of the cream sauce. Use the remaining pastry with the cheese to place on top of the dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 399g | |
| Recipe makes 4 servings | |
| Calories 887 | |
| Calories from Fat 504 | 57% |
| Total Fat 56.42g | 71% |
| Saturated Fat 20.91g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 582mg | 24% |
| Potassium 497mg | 14% |
| Total Carbs 77.22g | 21% |
| Dietary Fiber 6.8g | 23% |
| Sugars 13.54g | 9% |
| Protein 20.98g | 34% |
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