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.
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 :www.luxuryflatindijon.com or Château de Barbirey, a lush 15 acre estate near Dijon :www.chateaudebarbirey.com
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 www.i-food-france.com or contact directly email@example.com