This recipe comes from the GBBO Showstoppers book. The recipe covers two pages, which I am not going to reproduce here. This is a puff pastry recipe which we have not used until now.
First you make a duxelles. Becky chopped an onion, a clove of garlic and 1/2 lb mushrooms in the food processor. Then she fried the mixture in some butter over a low heat and when it was cooked and dry she put it to one side to cool.
At the same time, I made 3 herb pancakes/crepes from eggs, flour, milk and chopped parsley and thyme. At this point I could happily have filled the crepes with the duxelles, poured a bernaise sauce over the lot and baked it. Yum! But we didn’t. We covered everything and left it to cool.
Once we were home I made the filling with onion, garlic, red pepper, spinach and chickpeas. The recipe called for chili paste, which I’ve never heard of, so I used some chipotle and Harissa. Then you add lemon juice, yogurt and tahini or lemon juice, sour cream and peanut butter.
Then you start building.
Roll it up and put it in the fridge while you roll out the puff pastry. Then you put your pancake roll in the centre of the pastry. Brush the edges with egg whites and roll up. Put in the fridge for an hour.
Cut some vents in the top, brush with egg whites and bake at 220C/425F for 50 minutes. I checked ours at 38 minutes and took it out after 40 minutes.
Cheryl and Becky