Make the puffpastry, I used this simple BBC recipe and even had some leftover to freeze. Although I have only eaten a vegetarian diet since November I have found an abundance of mouth-watering and innovative recipes
Place a cube of brie in the center of each puffpastry square. They went down really well in festive season, and if made bigger Brie Cranberry Parcels make a super starter and if made even bigger are fantastic as a main course if we have any vegetarian guests
I used ready-rolled puffpastry for these golden parcels which are filled with a layer of wholegrain mustard, well-cooked veggie burgers and a layer of cream cheese mixed with finely chopped chives and seasoned with black pepper
Roll out the puff. pastry thinly and beat the egg. with the egg wash and close the parcels with a fork. I of course wanted to create a vegetarian version of
The eggs soak into the phyllo pastry and it all puffs up gorgeously while baking to make a perfectly slice-able pie which will keep for a few days in an airtight container
The base is a shortcrust pastry full of filling and topped with a light, golden puffpastry lid. I gave you tips on how to save money on your meat, fish and vegetarian options, vegetables, desserts and sweet treats and drinks
A Villa Maria Private Bin Merlot Cabernet Sauvignon 2014 will be served with a main course of Denham Estate Venison Wellington and a delicious winter vegetable selection or vegetarianpuffpastryparcels of buttered spinach, wild mushrooms and goat’s cheese
The Holy Trinity of Haggis, Veggie Haggis with Baked Onions & Tomatoes, Haggis & Cheese PastryParcels, Sri Lankan Red Lentils with Wild Boar Haggis, Moroccan Spiced Vegetarian Haggis Puffs,
of puffed rice and tamarind. The light pastry wrapped around the diced paneer and provided a slight. marinated leaf parcels stuffed with a fine spiced rice
The Spicy mooli and crab meat pastry combined sweet seafood with a piquant kick, all encased in a delectable crisp casing, while the undoubtable favourite was the Venison Puff – a fine example of how this classic should aways be produced, flaking into shards of glazed pastry to reveal the rich, sticky meat inside
