Neilson Brie Mushroom & Pepper Dartoise
by neilsonholidays3
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INGREDIENTS
- 1 x 15cm sheet puff pastry (standard size from super
- 200 g mushrooms
- 1 aubergine
- 3 cloves garlic
- 120 g tinned red pepper
- breadcrumbs (enough to bind – around 100g)
- 120 g brie
- 1 egg
INSTRUCTIONS
Method
• cut the aubergine in half lengthways, cover with olive oil & sliced garlic, salt and pepper
• place in 180c oven until the flesh in the centre is soft
• dice up the mushrooms & cook in a very hot dry pan, until coloured & soft
• drain the tinned peppers & also dice up - should you not have tinned peppers saute some red pepper in a pan to cook then dice.
• cut the Brie into small cubes, spread on a place & place in fridge or freezer
• once the aubergine is cooked & cold enough to handle, using a spoon scrape out the flesh from the skin into a mixing bowl
• add in diced red pepper, mushrooms, brie, seasoning & mix well
• add enough bread crumbs to help bind the mixture, until able to form into a sausage shapes with a 4-5cm in diameter (will need 2-3 sausages to cover the length of the pastry)
• lay these sausage shapes across the length of the puff pastry, at the edge closest to you, making sure the filling is equally distributed across the pastry. (if excess is sticking out the end it can be cut off later, the more tightly packed the better)
• using the parchment paper under the pastry, roll the pastry round the filling (like your making a sausage roll)
• once the pastry almost meets back with itself, brush the beaten egg along the length of the pastry, to help it stick
• there should be a 2-3cm overlap of pastry, cut off excess
• brush with the remaining beaten egg & place with the parchment paper on a baking tray
• cook at 170c for 20-30 minutes, until golden brown & 75c core temperature
• once cooked, carefully cut the dartoise into 2 or 3 portions, using a serrated knife
NOTES
neilsonholidays3
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (332g) | ||
| Recipe Makes: 3 Servings | ||
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| Calories: 197 | ||
| Calories from Fat: 105 (53%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 11.7g | 16 % | |
| Saturated Fat 7.1g | 35 % | |
| Monounsaturated Fat 3.2g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 40mg | 12 % | |
| Sodium 259.1mg | 9 % | |
| Potassium 705mg | 19 % | |
| Total Carbohydrate 13.8g | 4 % | |
| Dietary Fiber 6.9g | 28 % | |
| Sugars, other 6.8g | ||
| Protein 12.4g | 18 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 197
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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