Rice and Fennel En Croute |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Great Xmas meal for veggies. Serve with carrots or broccoli Ingredients:
175 risotto rice |
900 ml hot vegetable stock |
2 tablespoons olive oil |
1 fennel bulb, finely chopped |
1 garlic clove, crushed |
1 red pepper, seeded and sliced |
1 courgette, diced |
1 lemon, zest of |
2 tablespoons chopped fresh parsley |
3 tablespoons parmesan cheese, grated |
1 egg, beaten |
3 tablespoons pine nuts, toasted |
375 g ready made puff pastry |
2 tomatoes, sliced |
Directions:
1. Heat oen to 220°C.
2. Put rice in a pan with the stock and simmer for 15 mins until rice is tender. drain and set aside.
3. Heat oil and cook fennel and garlic for 10 mins until tender. Add pepper and courgettes and cook for a further 5 minutes.
4. Mix together the rice, courgette mix, zest, parsley, parmesan, egg, pine nuts and seasoning (if desired).
5. Roll pastry into a 12 inch square and keep any trimmings.
6. Cut in half and place half the pastry on a greased baking tray.
7. Place on the filling on the base leaving an inch gap around the edge. Top with a layer of tomatoes.
8. Run a lattice cutter over the remaining half of the pastry leaving and inch border.
9. Lift the lattice onto the filling and gently strech until the two pastry borders.
10. Use the trimmings to make star shapes to decorate.
11. Bake on the top shelf for 20 mins until golden.
12. rest for 10 mins before serving.
13. Once cold this can be wrapped in foil and frozen for upto 1 month.
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