“en croûte”

en croûte – that is, baked in a pastry crust.  I started super simple and 3G friendly with “sausage” rolls filled with Quorn, then went for something a bit more chic with asparagus.

Quorn sausage rolls

quorn rolls

Makes 16

Ingredients

1 tbsp olive oil
1 onion, minced
2 cloves garlic, crushed
450g Quorn mince
140g tomato paste
1 tsp oregano
1 tsp Vegemite or Marmite dissolved in 1 tbsp water OR 1 tbsp soy sauce
2 tbsp corn starch dissolved in 2 tbsp water
salt & pepper
2 sheets puff pastry each 42 x 26cm
1 egg, lightly beaten for egg wash

Directions

Heat the oil in a medium saucepan and cook the onion until it starts to soften, then add the garlic and cook for about 3 minutes.

Add the Quorn mince, tomato paste and oregano and mix well over low heat.

Add the Vegemite and corn starch mixtures and mix well.

Season to taste and cook over low heat until thickened, about 5 minutes.

Remove saucepan from heat and set aside to cool.

Preheat oven to 220°C and line a large baking sheet with parchment.

Cut the pastry sheets in half lengthwise. Put a quarter of the filling lengthwise down the centre of each piece of pastry, then fold the sides tightly over the filling and pinch closed. You can use some egg wash to seal it if you like, but I found it unnecessary. Use a sharp knife to cut each long roll into four. Place the rolls seam-side-down on the parchment. Brush with egg wash.

Bake the rolls for about 20 minutes, until golden brown.

Serve with french fries and ketchup!

Asparagus en croûte

asparagus en croute

Makes 4

Ingredients

500g young asparagus spears
1 tbsp olive oil
zest of 1/2 a lemon
salt & pepper
120g Gruyère, sliced
2 sheets puff pastry each 42 x 26cm
1 egg, lightly beaten for egg wash

Directions

Trim the bottoms of the asparagus spears as necessary.

Heat the oil in a large skillet over medium heat. Add the asparagus and cook until soft and lightly browned, 15 – 20 minutes, depending on their size. Toss through lemon zest, season to taste and set aside to cool.

Preheat oven to 210°C and line a baking sheet with parchment.

Cut the pastry sheets in half crosswise. Put a quarter of the asparagus across the middle of each piece of pastry, top with a quarter of the sliced cheese, then fold the sides over the filling and pinch the ends closed. You can use some egg wash to seal it if you like, but I found it unnecessary. Place the parcels seam-side-down on the parchment. Brush with egg wash.

Bake for about 30 minutes, until golden.

I served these with lemon-pepper roasted potatoes.

 

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17 Responses to “en croûte”

  1. myninjanaan says:

    What a wonderfully open challenge! I love challenges where you can put your own twist on things! These look delicious 🙂

  2. Monkey Queen says:

    Both your en croute look super yummy and the color is great. The asparagus is so artistic looking. So glad that you participated in this months challenge. Wonderful job!

  3. Olga says:

    Never heard of quorn – you made me make a search what the Quorn is.. very interesting for me as a vegetarian. Although here, in US, I didn’t come across of it… Both your en croute look lovely!

    • pizzarossa says:

      Thanks, Olga! You could try it with soy granules or finely chopped tofu, tempeh or seitan. I think Quorn is available in some places there, but hopefully it will become more common – we much prefer it to TVP or other protein replacement products because it’s so versatile and doesn’t taste “meaty”.

  4. Sweety says:

    What greed!
    And the pictures are really beautiful!!
    Thank you and see you soon!

  5. Suz says:

    Such a fun challenge. Your asparagus puff parcels look SO good – I’d like to try that myself. Love the quorn sausage rolls artfully dotted with ketchup too!

  6. Poppy says:

    Cute ketchup polka dots!

  7. Monkeyshines says:

    Both your rolls look terrific! The polka dots on the Quorn ones make me smile every time I see them – make me want to both frame the dish and dig right in!

  8. Fantastic job! Both variations look delicious (um..what’s quorn?)!

  9. those look great! I don’t know what quorn is, but I’m off to google!! Great job.

  10. G’day! never heard of Quorn mince too!
    Your recipe looks warm and welcoming! I want one now too! 🙂
    Cheers! Joanne
    What’s On The List
    http://www.whatsonthelist.net

  11. I too have never heard of quorn mince, thank you for introducing me to something new 🙂
    I love the asparagus en croute, so elegant and I am sure tasty

  12. Unfortunately Quorn doesn’t agree with me which is a shame because I was so excited when the products were introduced in Australia a couple of years ago. That asparagus croute on the other hand is a definite must-make!

  13. Lisa says:

    I love the uniqueness of the Quorn en croute, which I had to look up to see that it’s a meat substitute. Both of your ‘en croutes’ look stunning..5-star ‘stunning. Beautifully done!

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