Recipe - Runner Beans With Tarragon Cream

GENERAL
250 g Puff pastry; preferably
; wholemeal, thawed
; if frozen (8oz)
Beaten egg; to glaze

FOR THE FILLING
15 g Halffat spread; (1/2oz)
15 g Plain flour; (1/2oz)
150 ml Skimmed milk; (One fourth pint)
2 tablespoon Chopped fresh parsley
2 Eggs; hard boiled and
; chopped
250 g Smoked haddock; cooked and
flaked
; (8oz)
100 g Mushrooms; cut or sliced up (3 1/2oz)
Salt and pepper

TO GARNISH
Lemon slices
Parsley sprigs

To make the filling, place the halffat spread, flour, milk and parsley in
a saucepan and whisk continuously over a moderate heat until the sauce
thickens. Cook gently for 1 minute. Add the chopped eggs, flaked fish,
mushrooms, and seasoning to taste. Remove the pan from the heat and set
aside to cool.

Preheat the oven to Gas Mark 7/220 C/425 F.

Roll out the pastry on a lightly floured surface to a 30cm (12 inch)
square. Lift onto a lightly greased baking sheet.

Place the filling in a 10cm (4inch) wide strip down the centre of the
pastry, leaving approximately 4cm (1 One half inches) at each end. Brush the
pastry edges with beaten egg and cut 2.5cm (1inch) wide strips from the
filling to the edge on both sides. Fold the strips over the filling
alternately to form a plait making sure that the filling is completely
covered and the ends tucked under.

Brush the pastry with beaten egg and bake in the oven for 2025 minutes
until golden brown. Serve hot, garnished with lemon slices and parsley.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.