Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Root vegetables
Filling
Pastry
How it's done
Root vegetables
Place the parsley root, carrots, Jerusalem artichokes and oil on a baking tray lined with baking paper, mix, season with salt.
To roast
Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove the vegetables, allow to cool slightly.
Filling
Heat the oil in a non-stick frying pan, add the garlic and chilli pepper, sauté. Add the leek and sauté for approx. 7 mins. Mix in the cream cheese and apricots, season with salt.
Pastry
Roll out the pastry on a baking tray along with the baking paper, cut a strip (approx. 4 cm wide) from one of the narrow ends, chill ready for the garnish. Spread ¾ of the filling over the remaining pastry. Top with the root vegetables, then spread the remainder of the filling on top. Brush the edges of the pastry with a little egg, fold loosely over the vegetables, press down firmly. Cut out stars from the reserved strip of pastry, place along the seam, brush the pastry with the remainder of the egg, season with salt.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, cut into slices.
| Serve with: | Salad. |
|---|
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