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| Vegetarian Coulibiac |
This fabulous part-biscuit-dough, part-pastry is perfect for wrapping around savoury fillings. It's a doddle to put together and the pastry is superb -- very melt-in-the-mouth.
It can't be considered healthy - too much double cream for that and there's no wholemeal flour for fibre -- but rolled out thin, keeps unhealthiness to a minimum. Even a small portion is immensely satisfying and doesn't leave that heavy-in-the-tummy feeling.
Ingreds:
7 oz/200 gm self raising flour
1/4 tsp salt
finely grated zest of lemon or orange (opt)
at least 250 ml double cream
1 egg yolk mixed with 1 tsp water (freeze whites for meringues)
Method:
- Preheat oven to 200c/180fan/400F/gas6;
- Stir dry ingred, adding zest if using
- Make a well in the ingredients; add cream
- Dump onto a lightly floured board; the mix should hold together as you work it but a bit more cream may be needed
- Roll the dough to just below the thickness of a pound coin, about 1/8 inch/3/10cm - 1/4inch/3/5cm
- Depending on what you are making, either generously butter the sides and bottom of baking tin and line with greaseproof paper OR line a baking tray with greaseproof paper
- Ease pastry into container, gently shaping as you go; add filling
- Brush with egg
- Bake 15-20 mins, depending on size of baking tin, or until golden brown
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This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission. 
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