Madam et Monsieur, je presents un Vegetable Mixed et le Béchamel Sauce en Croute. Or, as my son called it………..
‘That pie thingy in the oven’.
So, in one swift move, you’ve discovered that my mastery of the French language is appalling, and that my son is a ‘tells it like he see’s it’ kinda guy. Doesn’t really matter, whatever you call this, it’s a very posh looking centrepiece that you can make from some basic ingredients. Just the job when expectations are high and funds are low.
Mixed Vegetable ‘en Croute’
- 350g frozen mixed veg (I like the ‘Country’ one as it’s got cauliflower in it, but any kind will do).
- Half a large onion, finely diced.
- 50g butter.
- 1 heaped tablespoon of plain flour.
- 350 – 400ml milk.
- 500g block of frozen puff pastry.
- 1 egg, whisked.
Start off by making the filling a while before you intend assembling the croute. Melt the butter in a large frying pan over a medium heat and add the onion, allow it to soften and go translucent (about 5 mins). Add the frozen vegetables and stir fry them until no longer frozen. Add the heaped tablespoon of flour and stir to coat all the vegetables in it.
Slowly add the milk, stirring well to make sure it’s absorbed. It should be a really thick sauce that will hold it’s shape when you pull it together.
Let it cool for at least an hour before you roll out your pastry into a rectangle approx 20cm x 30cm. Place the cooked vegetables in the centre of the pastry and slice through the side pastry in roughly 2cm wide ribbons.
Fold the end piece over and then start weaving the pastry ribbons together, taking first from one side, then the other. Once it’s plaited, paint it with the whisked eggwash to give it a good colour.
Place it onto a lined baking tray and place in a preheated oven at 200˚C for 40 – 45mins.
Let it cool for about 5 minutes and then serve it, thickly sliced.