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Vegetables in Puff Pastry
- 2 sheets puff pastry
(e.g. Tenderflake Puff Pastry)
defrosted
- 3 tbsp (45 ml) vegetable oil
- 2
slices fennel, chopped
- 2 red peppers, finely chopped
- 4 cups (960 ml) mixed mushrooms,
chopped
- 2
tbsp (30 ml) margarine
- 2 tbsp (30 ml) flour
- 1/4 tsp (1.25 ml) salt
and pepper to taste
- 1 cup (240 ml) good quality vegetable
stock
Sauté the fennel and peppers in the vegetable
oil until softened. Add the mushrooms and continue until the mushrooms are
cooked.
Roll out each puff pastry sheet to approxmately 10 by 6 inches (25 by 15
cm.) Arrange the vegetable mix lengthwise on the pastry.
Roll each puff
pastry to form a cylindrical shape and enclose the ends. Do not overlap the
pastry too much - just enough to close the lengthwise seam and the ends. Cut
away the remaining pastry.
Transfer to a baking sheet and bake at 400F
(200C) for 20 minutes.
While the pastry is baking, melt the margarine over a
medium heat, add the flour, salt and pepper and stir well. Add the vegetable
stock and continue stirring until the sauce thickens.
After
removing the pastry from the oven, allow it to stand for a few minutes. Then
cut each and half and drizzle with the sauce.
Serves 4.
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