Recipe

Creamy Vegetable Salsa Dip Recipe


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Ingredients
  • 8 oz Frozen or homemade puff pastry
  • 1 oz Sweercorn; fresh or canned
  • 3 sm Leeks
  • 4 oz French beans
  • 12 oz Courgettes
  • 12 oz Carrots
  • Dill sliced
  • 1 bn Fresh summer herbs of your choice; eg tarragon, thyme,
  • 12 oz Broccoli
  • 1/2 pt Bechamel sauce

Directions
  • Step #1 1.
  • Step #2 Steam all the vegetables separately until they are tender or slightly crisp.
  • Step #3 2.
  • Step #4 Leave to cool, reserving cooking liquids, then chop if necessary into bite-size pieces.
  • Step #5 3.
  • Step #6 Thin out the bechamel with about 1/4pint / 150ml of the reserved liquids.
  • Step #7 4.
  • Step #8 stir in the the vegetables & herbs & pour this into a large ovenproof dish.
  • Step #9 5.
  • Step #10 Roll out the pastry to a round or other shape that is 1 inch (2.
  • Step #11 5cm) larger than the diameter of the dish.
  • Step #12 With the trimmings make a long thin strip of pastry.
  • Step #13 Moisten the rim of the dish & place this strip on it.
  • Step #14 Moisten the strip, then place the pastry lid on top & press down with a fork to seal the edge.
  • Step #15 6.
  • Step #16 bake this at 200?C/400?F/Gas Mark 6 for 30-40 mins or until the pastry is risen & golden.
  • Step #17 --.
  • Enjoy the Creamy Vegetable Salsa Dip recipe

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