Ingredients:
Ready Rolled Puff Pastry sheets (2) each cut into two
Finely Chopped:
2 Onion -finely chopped
3 small Carrots-finely chopped
10 Mushrooms- sliced
1 cup Peas
Brie
2 Potatoes- small cubes
Red Pepper- small cubes
Parsley
Black Pepper
Salt
Egg for the wash
Thaw the Ready Rolled Puff Pastry for 1 1/2 hours at room temperature or in the fridge overnight.
Fry Onion is a little oil. After 5 minutes add carrots and then finely add all the other vegetables.
Throw in the spices. Remove the pan from the heat and mix in the cheese (grated or chopped into tiny bits). Stir well.
Brush the pastry with egg wash. Spoon the veggies onto it. Seal from all sides. Brush the pasty with egg from all sides.
Bake until golden crisp at 200 degrees.
Rest for 5 minutes when the pasty is out of the oven before serving.
Serve with ketchup.
Prologue
One day when I get famous and need fillers for my book, I might give this more thought ..... for now this will do.
I claim to be no expert at either travelling or cooking or the random things I write about...
But I would like to collate all my good memories (and efforts) into this space for reminiscing on those grey rainy days...
What Blog its more of a 'Brag'!!
My Thank You Speech..........
I was introduced to cooking in the early years of my life by my Aayi while I sat at the kitchen dining table while she mixed spices and vegetables to create those sumptuous dishes. My brain took in what I did not intend to learn.
My Aayi is a fantastic cook. Each day I woke up to a sit down breakfast of Idlis, Dosas, Upma, Dodak, Usli and the likes. A far cry compared to the ‘eat while you dress’ cereal we make do with these days. Any efforts Aayi made of training me in the kitchen went futile. It is hence ironic that Aayi, ‘my first teacher’ is still to taste anything cooked by my hand.
My hard core cooking days started only when I moved to UK with my husband a few years ago. My husband, like a true martyr, suffered through my numerous cooking expeditions. His encouragement, fulsome praise where due and frank critical review drives me to try something new each week. It is to these two people that I owe whatever little cooking I know or strive to know today.
1 comment:
looks like you've been busy cooking up wow stuff! Lucky M:)
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