Name: Vegetables in Parmesan Pastry
Cuisine: United Kingdom
Ingredients: 100 g plain flour; 25 g grated Parmesan; 1 egg yolk; 75 g butter, cold; lemon juice; salt; cold water

Preparation info

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

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

75 g butter, cold
100 g plain flour
25

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.