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Jus-Rol Puff Sheet320g
320gItem price
£1.25Price per unit
£3.91/kgFlaky puff pastry topped with watercress, walnuts and stilton.
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Preheat the oven to 200 ̊C, gas mark 6. Roll out the puff pastry to a large rectangle (about 32cm x 24cm) and transfer to a baking tray lined with baking parchment. Score a rectangle inside the pastry, without cutting right through, to create a 2.5cm border. Brush the border with the milk. Bake for 10-15 minutes. Once golden and puffed up, remove the pastry from the oven and use a fork to push down the middle.
Meanwhile, put the butter and olive oil in a large frying pan over a medium heat. Add the shallots and sauté for 10 minutes, then stir in the watercress and cook for a few minutes, until wilted. In a large bowl, whisk together the eggs and crème fraîche; season. Add the watercress mixture, crumble in the stilton and mix together with the nutmeg. 3 Spoon the mixture onto the pastry, keeping it within the raised border as much as you can. Roughly chop the walnuts and scatter over. Bake for 20-25 minutes until the filling is set. Leave to cool for 10 minutes, then serve warm with a crisp salad, if liked.
Typical values per serving when made using specific products in recipe
Energy | 3,352kJ/ 808kcals |
---|---|
Fat | 62g |
Saturated Fat | 30g |
Carbohydrates | 40g |
Sugars | 3.3g |
Fibre | 5.9g |
Protein | 19g |
Salt | 1.6g |
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