Puff Pastry with mixed Vegs.
I don’t know how to start on posting about this dish. Many ideas and inspiration are juggling in my head and I’m confused at some point which results a disaster in the kitchen. The image has been posted here for sometime without the recipe, because I barely can remember what I did. Sorry if you’re trying to do this but as much I can recall this is the how I made it. Hope this will not end down in your bin.
Ingredients:
vegetable oil for frying
4-6 pcs. ready made Puff Pastry
2 cloves of garlic (finely chopped)
1 small onion (finely chopped)
1 tbsp. butter
1 carrot (diced)
1 ounce frozen sweet corn kernels
1 medium leek or Chinese cabbage (coarsely chopped)
2 tsp. lemon juice
half cup double cream or nestle cream
20-30g grated parmesan or cheddar cheese
Salt
Pepper
-in a pan, melt the butter in medium heat and put garlic, onion, carrots, corn kernels and leek. Let the vegetables to sweat for a while then add the lemon, cream and cheese. Keep it on the heat for a while but do not overcook the vegetables. Season it with salt and pepper. Keep it warm.
-In a separate bowl take some of the cooked vegetables without the liquid ingredient and have it cool enough to stuff the pastry. Lay down the puff pastry and put in some of the vegetable in the middle, fold and sealed it immediately by pressing the edges by using the tip of the fork.
-deep fry it in a hot oil. (careful not to scorch the pastry) frying will took only a few seconds.
-Good Luck!!
