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Open Pithiviers of Kohlrabi, Potato and Cauliflower with Paprika Sauce
Serves 4-6
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Ingredients
450g/1lb puff pastry1 egg beaten with 1 tbsp milk or water, to glazeFor the Paprika Sauce:1 shallot, finely chopped1 small clove garlic, crushed1 small red pepper, roughly chopped1 ripe tomato, deseeded and chopped25g/1oz unsalted butter1 tsp paprika1 tsp caraway seeds90ml/3fl oz dry white wine1 tsp tomato purée200ml/7fl oz vegetable stock125ml/4fl oz double whipped cream, semi whippedFor the Filling:225g/8oz kohlrabi, cut into 1cm/½in dice225g/8oz potato, cut into 1cm/½in dice12 cauliflower florets½ red pepper, cut into 1cm/½ dice25g/1oz unsalted butter1 tbsp extra virgin olive oil½ tsp garlic, crushed2tsp paprika1 tsp caraway seedssalt and freshly ground black pepper100ml/3½fl oz vegetable stock
Method
1. Preheat the oven to 180C/350F/Gas4. To prepare the pithiviers cases, roll out the pastry approximately 1cm/½in thick and cut out 4 rounds with a 13cm/5in fluted or plain cutter. With a small kitchen knife, cut small slashes radiating in an arc shape from the centre of each pastry round to the edges. Place the pastry rounds on a buttered baking sheet, brush with the beaten egg and chill in the refrigerator for up to 15 minutes. Remove and brush with a second coating of egg, then bake in the preheated oven for 15-20 minutes, until golden brown; remove from the oven and keep warm.2. To make the sauce, sweat the shallot, garlic, red pepper and tomato in the butter until softened. Stir in the paprika, caraway seeds and wine and boil rapidly until the wine is reduced by half its original volume. Add the tomato purée and simmer for 3-4 minutes. Stir in the vegetable stock, bring to the boil and skim off any impurities on the surface, then reduce the heat and simmer gently for 10-15 minutes. Blend in a liquidizer or food processor until smooth, then pass the sauce through a fine sieve and set aside.3. To make the filling, blanch all the vegetables separately in a large pan of boiling salted water for 1 minute and then drain. Heat the butter and oil in a pan, add the garlic, paprika and caraway seeds and cook for 1 minute, then stir in the blanched vegetables. Season to taste and pour on the stock. Cover and cook until tender.4. Just before serving, bring the sauce back to the boil, then take it off the heat and whisk the semi-whippen cream into it until frothy.5. To serve, cut the pastry cases in half horizontally and carefully remove the uncooked pastry within. Arrange the vegetables in the pastry bases and put them on serving plates. Coat each one with the paprika sauce and top with the pastry lids. Serve at once, with any remaining sauce.
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