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Vegetables in Parmesan Pastry
Preparation info
- Difficulty
Medium
Appears in
By Stephen Bull
Published 2001
This is a rich buttery pastry that’s good enough to eat on its own, but better filled with diced vegetables, or fish and shellfish (cooked prawns and/or chunks of sole and salmon), and a Béarnaise sauce – a thick hollandaise with tarragon.
Ingredients
Pastry
Method
Cut the butter into small pieces and put into the food-processor bowl with the flour and the Parmesan. Run the motor for 3–4 seconds and add the egg yolk, 2 tbsp of cold water, a good squeeze of lemon juice and a big pinch of salt. Run again for 3 seconds and remove everything to a bowl. Add enough cold water, mixing well with a wooden spoon and then your hands, to gather the dough into a ball.