Recipe: Vegetables In Puff Pastry

Buy or make your own puff pastry. If you buy make sure it is all butter and no other type of fat.

Roll out the puff pastry to about ¼ of an inch thick and cut a square or any shape you choose. Brush egg wash on the surface of each piece of puff pastry. Let rest in the ridge for about an hour. Then put in a 350°F pre-heated oven for 20 to 25 minutes untill the dough is fully baked. Set aside to cool.

Egg Wash : 1 egg beaten with a pinch of salt

Use seasonal vegetables from your local farmer’s market. Here’s what I used for the Vegetables in Puff Pastry in this photo which we got at the Dijon Market :

  • 4 – Large Carrots
  • ½ pound – French Green Beans
  • ½ - Celery Root (celriac)
  • ½ pound – Wild Mushrooms
  • ½ Stick – Butter
  • Salt & epper

Cut the carrots and celery root to the size of the green beans. Boil or steam the vegetables seperately. Cook the mushrooms in a pan till done then add the other vegetables to heat them up gently with the butter. Season with salt & pepper. Warm up the puff pastry in the oven, split in two, fill with vegetables and put the top on. Serve hot. Serves 6 people.

More info:

You can make these recipes and many more with Chef Alex Miles at either of his two spacious kitchen locations ; Luxury Flat in Dijon, a 17th century demure in the heart of the city (External link) or Château de Barbirey, a lush 15 acre estate near Dijon (External link)

All classes are personalized and given only on demand. You get to visit the market, select the foods, make a full meal; starter, main dish&dessert or a have a full day ofpastry making. Look at his site (External link) or contact directly (External link)

Chef Alex cooks exclusively on Lacanche Stoves (External link) and uses only SEB kitchen appliances