recipes
Brie and apple parcels with honey glazed walnuts and dill mange tout salad
Ingredients
- 2 Brie cheeses
- 2 x 15cm squares puff pastry
- 1 apple, cut into wedges
- 2 walnuts halves
- 1 tsp honey
- 1 egg yolk
- 12 mange tout, cut in julienne
- 1 tsp chopped dill
- 1 tsp salted butter
- Mixed lettuce leaves
- 12 dried cranberries
- 1 tsp chopped chives
- 2 tsp balsamic vinegar
- 2 tbsp olive oil
Method
Place 2 pieces apple in the middle of the puff pastry squares, followed by the brie and a walnut on top. Drizzle over half of the honey and fold the pastry ends tightly so that the parcel resembles a Christmas cracker. Preheat the oven at 220`c and brush the pastry parcels with egg wash. Bake the pastry parcels for 30 minutes, or until golden brown. Cook the mange tout in a pan with the salted butter until softened. Remove off the heat and add the dill, season well with salt and pepper and mix well. Place the mange tout on top of some fancy lettuce leaves in the middle of 2 plates. Next, mix the cranberries with the balsamic vinegar, olive oil and chives and drizzle around the plates. Finally, place the cooked parcels on the mange tout and serve.
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