Baked vegetables in puff pastry

Name: Baked vegetables in puff pastry
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 collar (environ 350 g) jeunes carottes; 500 g Kohlrabi; 300 g Sweet peas; 7-10 Tbsp Salt; 500 g Fillet of beef (tail piece); 2 TABLESPOONS Oil; 1 package (230 g) Puff pastry (rolled out round; 32 cm ø); 7-10 Tbsp Pepper; 1/8 l Vegetable broth (instant); 100 g Whipped cream; 150 g clotted cream; 1 TEASPOON Cornstarch; 2 Basil pots; 1 Beet Cress; 100 g grated medieval Gouda cheese; 7-10 Tbsp Grease; 500 g Dried peas for blind baking

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 collar (environ 350 g) jeunes carottes
500 g Kohlrabi
300 g Sweet peas
7-10 Tbsp Salt
500 g Fillet of beef (tail piece)
2 TABLESPOONS Oil
1 package (230 g) Puff pastry (rolled out round; 32 cm ø)
7-10 Tbsp Pepper
1/8 l Vegetable broth (instant)
100 g Whipped cream
150 g clotted cream
1 TEASPOON Cornstarch
2 Basil pots
1 Beet Cress
100 g grated medieval Gouda cheese
7-10 Tbsp Grease
500 g Dried peas for blind baking

Directions

1
Clean the carrots, leaving about 2 cm of the green and wash them. Clean, wash and slice the kohlrabi. Clean and wash the sugar snap peas. Boil up plenty of salted water in a pot and cook the carrots for about 12 minutes.
2
Add the kohlrabi and sugar snap peas after about 4 minutes and bring to the boil. Drain the vegetables. Wash beef fillet, dab dry and cut in half lengthwise. Heat the oil in a pan and fry the meat over medium heat for about 25 minutes, turning it over.
3
Put the puff pastry without baking paper into a greased quiche tin (approx. 26 cm Ø), prick several times with a fork and cover with the baking paper. Pour in dried peas and pre-bake the dough in a preheated oven (electric range: 200°C/ gas: level 3) for 25-30 minutes.
4
Season meat with salt and pepper, wrap in foil and let it rest for a short time. Deglaze the meat with stock and cream and let it boil up. Mix sour cream and cornstarch, stir into the sauce and bring to the boil once.
5
Wash the basil, dab dry and chop coarsely except for a little to garnish. Cut cress from the bed. Add basil and half of the cress to the sauce and puree. Season to taste with salt and pepper.
6
Cut the meat into slices. Lift the baking paper with the dried peas out of the tin. Spread vegetables and meat on the dough and sprinkle with cheese. Bake the vegetables in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 15-20 minutes.
7
Add sauce garnished with basil and cress.