Vegetable Jalousie

Ingredients

Rough Puff Pastry:
250g flour
1/2 tsp salt
175g cold butter, cubed

Mix together:
100ml ice-cold water (approx.)
1 tsp lime juice

Glaze (mix well):
1 small egg, lightly beaten
1 tsp milk
A pinch of salt

Filling:
125g potatoes, parboiled till soft, then cubed
1 tbsp cubed carrot, scalded
50g cauliflower, diced and scalded
50g button mushrooms, diced and scalded
75g big onions, diced
1 clove garlic, chopped
1 sprig curry leaves, chopped

Seasoning:
1 tbsp chilli paste
1/4 tsp turmeric powder
1 tbsp oyster sauce
1 tsp sugar
salt to taste
1/2 tsp chicken stock granules
1 tbsp water

Method

Sift flour and salt into a mixing bowl. Toss cubed butter into flour and work with your fingertips until mixture resembles fine breadcrumbs. Add ice-cold water to combine well.

Transfer dough onto a lightly floured board and knead until smooth. Wrap tightly with greaseproof paper or cling film and refrigerate for 30 minutes.

Roll pastry into a 30cm x 15cm rectangle. Fold over one-third of the pastry, lightly dust with flour and fold remaining third of the pastry over the first fold. Refrigerate for 15 minutes. Repeat the rolling-folding-chilling process two more times.

Folding: Cut pastry into two equal parts and roll out each piece into a 15cm x 20cm rectangle. Place one piece of pastry on a lightly greased tray. Spread filling over, leaving a border of 2cm all round.

Fold the other piece of pastry into half and cut through the folded edge at 1cm intervals.

Carefully unfold pastry B and place over the filling. Press the edges of the pastry together with your forefinger to seal.

Brush jalousie with egg glaze and bake in a preheated oven at 200ºC for 30 minutes or until pastry is puffed and nicely browned.

To make filling: Heat 2 tbsp oil in a saucepan, fry onions and garlic till soft. Add in curry leaves and the rest of the vegetables and seasoning ingredients. Stir-fry well. Dish out and leave aside to cool.


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