Friday, 10 July 2015

Vegetable Cream with Shortcrust Pastry Homemade

Breakfast with vegetable cream, covered with crispy shortcrust pastry.

Ingredients :
  • 1 medium size red onion, finely chopped.
  • 2 cloves garlic, finely chopped.
  • 2 bay leaves.
  • 1/4 tsp ground pepper.
  • 1/4 tsp ground nutmeg.
  • Salt to taste.
  • 1 chicken breast, roughly chopped.
  • 1 carrot, roughly grated.
  • 1 zucchine, roughly grated.
  • 1 potato, roughly grated.
  • 1 tbsp flour.
  • 50 ml water.
  • 300 ml fresh milk.
  • 2 tbsp vegetable oil to sautè.
Ingredients of Shortcrust Pastry :
  • 250 gr flour.
  • 50 gr margarine.
  • 30 cc vegetable oil.
  • 80 cc water.
  • 1/2 tsp salt.
  • 1/2 tsp sugar
  • 1 egg, beaten lightly to smear shortcrust pastry.
Instruction :
  1. Shortcrust Pastry : mix flour, sugar and salt, mix well. Heat oil and margarine into microwave until melt no boil. Stir until mix well and pour into flour, knead until combine evenly. Add water gradually and knead until smooth. Let stand for 15 minutes.
  2. Heat oil into frypan, sautè red onion until wilt and add garlic and bay leaves. Sautè until fragrant.
  3. Add salt, ground pepper, ground nutmeg and sautè until fragrant.
  4. Add chicken and stir until pale.
  5. Add vegetable and stir until mix well and cook and stirring occasionally.
  6. Mix water and flour, whisk until smooth and no clot.
  7. Pour into vegetable, stir until mix well and thick. Set a side.
  8. Heat oven 200°C. Pour vegetable cream into small bowl of heat resistant.
  9. Roll shortcrust pastry dough until thin or use pasta maker with 4 or 5 size and use round mould cookies cutter bigger than surface of bowl.
  10. Covered shortcrust pastry onto small bowl. Spread with egg and bake until golden brown.

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