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Recipe Name: Asparagus And Baby Sweetcorn Pithiviers Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

225 Gram(s) Ready rolled puff pastry
15 Soya milk, to glaze
25 Gram(s) Sesame seeds
25 Gram(s) Soya margarine
3 Spring onions
300 Vegetable stock
2 Watercress
Salt and freshly ground
1 Clove garlic, unpeeled
1 100 gram bun asparagus
chopped into
5cm/2in pieces
4 Baby sweetcorn, chopped into
25 Gram(s) Unbleached flour
180 Soya milk
45 Vegetarian white wine
50 Gram(s) Pine nuts, roasted then
2 1/2 Mustard
1 Handful fresh, flat leaf
reserve a few leaves for
the garnish
Pre-heat the oven to 180øC/350øF/Gas Mark 4. Fold the pastry in two
and cut out 4 rounds with a 13cm/5in cutter. Place on a greased baking
sheet, and glaze. Sprinkle with sesame seeds. Place in the oven for 15
minutes until well risen and golden brown. Set aside. To make the
Watercress Sauce, heat the margarine, fry the spring onions until
soft. Add the stock and simmer for 5 minutes. Add watercress, boil for
15 seconds then season. Cool, then blend. To make the filling, roast
the garlic cloves in the oven for about 10 minutes, then remove them
from their skins. Set aside. Steam the asparagus and the sweetcorn.
Set aside. In a saucepan, heat the margarine, sprinkle with flour and
cook the roux for 2 minutes stirring continually. Remove from the heat
and add the soya milk. Continue stirring. Place back on the heat and
stir until the sauce thickens. Stir in the wine, cook for 2 minutes,
then remove from the heat. Mix together the pine nuts, mustard and
garlic and add to the sauce, beating constantly. Add the parsley and
the vegetables. Cut the pastry cases horizontally in half and remove
the pastry inside. Spoon the vegetable mixture into the pastry base
and top with the pastry lids. Serve on an individual serving plate
with the heated Watercress Sauce. Garnish with the parsley. Converted
by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 329
Calories From Fat: 123
Total Fat: 14.7g
Cholesterol: 0mg
Sodium: 1008.7mg
Potassium: 928.6mg
Carbohydrates: 40.4g
Fiber: 13.6g
Sugar: 2.1g
Protein: 16.8g

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