This recipe is taken from Dave Wardell's Notes from
a Veggie Kitchen. Serves 4.
For the en-croûte:
I used the plain Quorn fillets, these usually come deep frozen in
bags of six. You can get pre-prepared ones with lemon and pepper
coating, etc. but that rather defeats the object of making ones own
sauce. You could of course use chicken breasts or any type of
escallop for a non-vegetarian version, or make pasties either with
Quorn pieces or large cubes of turnip.
4 Quorn fillets
2 blocks of THAWED puff pastry
4 cloves garlic
2 small red bell peppers
small mushrooms sliced
Black pepper to taste
Ground cumin to
Oil to fry
1 egg and tablespoon milk to glaze
For the Vegetables:
As many small potatoes as you need new if in
½ a large Savoy cabbage
500ml Fromage Frais
seeds if liked
(Italian ones, marjoram, basil, etc.)
Chop the onions finely, seed and finely dice
the peppers, thinly slice the garlic (do NOT crush you want the
flavour of the garlic as a vegetable, not the strength as a
seasoning) It is the crushing of the garlic raw that forms the strong smelling oils).
On a high heat, shallow-fry the fillets to brown them and remove.
Add more oil and turn the heat down to very low.
Put in the vegetables add black pepper, cover and leave to sweat
for 15-20 minutes until the onions are soft and translucent and just
Remove from the heat and stir in 2 tablespoons of the fromage
Set the oven to 200°C.
Meanwhile peel or scrub some small potatoes (as many or as few as
you are likely to eat) and slice the cabbage into 2cm slices,
cutting out the thick stem, then just loosen the slices into
Roll out one block of the pastry into a square about 40 to 45cm
and cut along the diagonal into two triangles.
Beat the egg and milk together.
In each triangle place one fillet, two of the sliced mushrooms
and a ¼ of the vegetable mixture. Paint the edges with the egg and
milk mix and fold and seal into a parcel.
Repeat until you have made four parcels, place on a baking tray
and glaze with the egg and milk mixture. Place in oven. It will take
about ½ an hour for them to be ready.
Get everything together to make the sauce and then start the
Boil the potatoes and steam the cabbage.
Sprinkle a large pinch of caraway seeds over the cabbage as it
Meanwhile, prepare the sauce. Using the pan you had the
vegetables in, add 2 tablespoons of oil and heat. Add 1-2
tablespoons of plain flour, a tablespoon of mustard powder and mix
to form a roux.
If you have any left, stir in the remains of the egg and milk
Add 150ml water a little at a time (making a sauce is easy as
long as you add the liquid at a rate of about a tablespoon at a time
and completely blend it in. If you add it faster than that you will
end up with indestructible lumps that nothing will remove believe
me Ive tried) stirring it in over a medium heat (hot not
You should now have a thick liquid; if its still a paste,
continue adding water. Bring almost to boiling point, remove from
the heat and stir in all the remaining fromage frais.
By now the pastry should be risen and golden and the vegetables
ready to eat. If it hasnt come together, then this is the time to
turn some things off to let others catch up.
Once everything is almost ready, add ½ a tablespoon of the dried
herbs and re-heat the sauce almost to boiling whilst stirring (i.e.,
it just starts to bubble) and add black pepper and salt to taste
(yes taste it until youre happy dont ever guess or measure).
Ready to serve as these are individual parcels, I like to put
on the plates in the kitchen, people just serving themselves with
the vegetables and sauce at the table. The en croûte turned out to
be huge and only I managed a whole one. Next time, Ill use half the
pastry and half the vegetable filling. Oh, and not everyone will
like caraway but who cares about them.