Vegetable feuilletés

Ingredients for 4 servings:

• 1 tbsp olive oil
• 1 onion(s)
• 2 carrots
• 300 g leek
• 2 tsp vegetable stock, granulated
• 2 dl cream (half-)
• Saffron, 1 sachet
• e.g. corn starch
• 220 g asparagus, tips from the can
• pepper
• 2 tsp lemon juice
• 100 g smoked salmon
• 1 pack of puff pastry, approx. 42 x 25 cm

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Finely chop the onion, cut the carrots into very fine sticks (use a julienne cutter if you have one), halve the leek stalks lengthwise and cut into fine strips. Heat the olive oil, add the onion and sauté. Add the carrots and leek and season with stock. Pour in the single cream, add the saffron and simmer over low heat for 5-10 minutes. If the liquid hasn’t reduced by this time, mix 1 teaspoon of cornstarch with 1 tablespoon of water, add to the vegetables and simmer for 2-3 minutes. Drain the asparagus tips, quarter them lengthwise and add to the vegetables. Season with pepper and lemon juice and set the pan aside. Cut the smoked salmon into strips and set aside. Halve the pastry sheet lengthwise and cut each into 8 wide strips, making 16 equal pieces. Place the pastry strips on a baking sheet lined with baking paper and prick all over with a fork. Preheat oven to 200°C and bake the feulletés in the center of the oven for 10-12 minutes. Then divide half of the filling between plates. Heat the filling briefly if necessary and spread it on the pastry sheets. Arrange the salmon strips on top, cover with the second pastry sheet, and serve immediately. This also makes an appetizer for 8 people.