Preheat the oven to 190C/375F/gas 5/fan oven 170C. Roll out the pastry to a square about 20x20cm and 1cm thick. Cut it into 4 equal triangular pieces. Put the pastry on a baking sheet, brush the top of each piece with the egg yolk and mark a criss-cross design on top with a small knife or cocktail stick. Bake for 10-15 minutes, or until it is well risen and golden brown. Remove from the oven and leave aside until you are ready to use it. Now make the vegetable filling. In a small saucepan heat the butter, then put in the onion and garlic and cook until they have softened. Throw in the mushrooms and continue to fry until they have cooked through, which should take no more than 10 minutes. Remove the pan from the heat. The broccoli should be broken into small florets, about the size of a thumbnail. Steam or boil until they are just tender but still with plenty of bite. Drain on kitchen paper, then add to the mushrooms in the pan. Now for the sauce. Heat a small pan, pour in the white wine and wine vinegar and reduce by half. Pour in the cream and again reduce by half. You should have about 6 tablespoons of liquid left at this stage. Add the saffron. Now, over a low heat, whisk in the chilled butter, bit by bit, until it has melted and is thoroughly mixed. Do not allow this mixture to boil or the sauce will lose its creaminess and become thin and clear. Add the chives and parsley to the sauce, taste and season, then remove the pan from the heat. Serve with a pastry lid.
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 281 (66%)|
|Amt Per Serving||% DV|
|Total Fat 31.2g||42 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 70.2mg||22 %|
|Sodium 196.3mg||7 %|
|Potassium 58.1mg||2 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 27.7g|
|Protein 5.4g||8 %|
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Calories per serving: 424
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