Integro Foods - Vegetable & Mushroom Millefeuille

Starters

Serves: 4

Ingredient	Preparation & Service
500g Pampas Puff Pastry 100g mushrooms, sliced 1 tablespoon butter 200g cooked and pureed pumpkin 1 tablespoon cream 1 head broccoli, cut in roses and blanched 6 green beans, diced and blanched 1 small yellow zucchini, diced and blanched 1 small green zucchini, diced and blanched 2 tablespoons chopped parsley salt and pepper Pine Nut Butter 2 tablespoons butter 2 tablespoons pine nuts	Method - Roll out the Pampas Puff Pastry until 2 mm thick and prick it with a fork. Cut the pastry into strips 5cm x 10 cm. Let the pastry rest in the refrigerator for one hour. (You need 4 pastry strips per serve). Preheat the oven to 170°C, then cook the pastry until golden brown each side. Allow to cool. Meanwhile, heat the butter in a pan and sauté the sliced mushrooms until cooked. Now mix the pumpkin puree with the cream, broccoli, beans, zucchini, mushrooms, parsley and season with salt and pepper. Spread the mixture on 3 pastry strips for each portion, about 2cm thick (12 pastry sheets in total), the top pastry layer stays plain. Assemble three layers per serve and press down lightly, using the 4th layer as the top, garnish with whole beans. Bake in the oven for 10 minutes at 150°C. Place the warm millefeuille on the plate and cover with pine nut butter.

Ingredient

Preparation & Service

Pine Nut Butter

Method - Roll out the Pampas Puff Pastry until 2 mm thick and prick it with a fork. Cut the pastry into strips 5cm x 10 cm. Let the pastry rest in the refrigerator for one hour. (You need 4 pastry strips per serve). Preheat the oven to 170°C, then cook the pastry until golden brown each side. Allow to cool.
Meanwhile, heat the butter in a pan and sauté the sliced mushrooms until cooked. Now mix the pumpkin puree with the cream, broccoli, beans, zucchini, mushrooms, parsley and season with salt and pepper.
Spread the mixture on 3 pastry strips for each portion, about 2cm thick (12 pastry sheets in total), the top pastry layer stays plain. Assemble three layers per serve and press down lightly, using the 4th layer as the top, garnish with whole beans. Bake in the oven for 10 minutes at 150°C. Place the warm millefeuille on the plate and cover with pine nut butter.

Recommended product: Crisco Sunflower Oil