Yield: 4 Servings
|1 tablespoon||Olive oil|
|1 tablespoon||Plain flour|
|4 fluid ounce||Vegetable stock|
|4 tablespoons||Single cream|
|3 tablespoons||Fresh dill, chopped, optional|
|12 ounces||Puff pastry|
|Beaten egg to glaze|
Preheat oven. Chop onion and leek. Scrub potatoes and cook until just tender. Leave to cool and dice. Meanwhile, heat oil in saucepan, add onion and leek and saute for 4-5 mins. Stir in flour, then gradually add stock, cream and dill, if using. Bring to boil, stirring continuously, until thickened.
Add the potatoes, and stir well. Leave to cool.
Roll out pastry into a rectangle 12 x 18 in. Cut into six 6 in squares. Divide filling between squares. Brush pastry edge with beaten egg fold over to form triangles and press with a fork to seal.
Brush with egg and bake for 20-25 mins.
Source: Simply Delicious Submitted By MARK ALEXANDER <MARK@...> On 18 JAN 1995 2038 GMT