for 4 person

Root vegetables

300 g	parsley root, peeled, halved lengthwise
300 g	carrots, quartered lengthwise
200 g	Jerusalem artichokes x.x
2 tbsp	olive oil
¾ tsp	salt

Filling

2 tbsp	olive oil
2	garlic cloves, squeezed
1	red chilli pepper, finely chopped
300 g	leek, cut into thin rings
150 g	cream cheese with herbs
50 g	dried sour apricots, finely chopped
¼ tsp	salt

Pastry

1	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
1	egg, beaten
1 tsp	sea salt

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.

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