Puff pastry lattice with vegetables

90 min
Suitable for vegetarians
Temperature: Hot
Type of dish: Vegetables
Meses de temporada*: All year
Allergens:
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.35 kg
Carrots 0.25 kg
Green pepper 0.25 kg
Natural mushrooms 0.25 kg
Courgette 0.25 kg
Aubergine 0.25 kg
Onion 0.1 kg
Table salt 2.5 g
Sunflower oil 0.025 l
Mushroom cream 0.5 l
Puff pastry 0.5 kg
Tomato sauce 0.25 l
See Recipe
Onion 0.117 kg
Natural mushrooms 0.1 kg
Sunflower oil 0.003 l
Plain flour 0.023 kg
Vegetable stock 0.5 l
Table salt 2.5 g
See Recipe
Plain flour 0.1 kg
Strong flour 0.1 kg
Water 0.1 l
Table salt 3.2 g
Margarine puff pastry 0.2 kg
See Recipe
Onion 0.083 kg
Garlic, bulb 0.133 ud
Green pepper 0.05 kg
Diced tomato 0.333 kg
Sunflower oil 0.008 l
Elaboration

For this recipe, the following elaborations are needed:

  • Prepare a puff pastry and detail it into strips of about 20 cm wide for the base, and of the same width but cut into lattice to cover it. Bake the bases at 220 ºC for 25 minutes.
  • Prepare a mushroom cream.
  • Prepare a tomato sauce.
  • Dice the onion, carrot, green pepper, courgette, aubergine and mushrooms and soften.
  • Stir the vegetables and the mushroom cream together.

ASSEMBLY

  • Place the vegetables in the centre of the baked puff pastry.
  • Cover with the lattice, brush with beaten egg and bake it at 220ºC for 20 minutes.
  • Plate up and serve with the hot tomato sauce.
  • It may be decorated with a fried leek.
Nutritional information (1 portion)
Energy
652.27
kcal
Carbohydrates
56.91
g
Proteins
10.88
g
Lipids
41.32
g
Fiber 10.0 g
Saturates 9.69 g
Monounsaturated fatty acids 10.6 g
Polyunsaturated fatty acids 20.08 g
Cholesterol 46.04 mg
Calcium 278.88 mg
Iron 5.34 mg
Zinc 1.26 mg
Vitamin A 733.79 ug
Vitamin C 123.19 g
Folic acid 142.59 ug
Salt (Sodium) 1022.72 mg
Sugars 14.21 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.