Vegetable pastry puffs recipe

Ingredients

• 1⅔ cups vegetable stock

• 13 oz (375 g) puff pastry, at room temperature
• 1 egg
• 2 tbsp milk
• 3 cups (200 g) broccoli florets
• 3 cups (200 g) cauliflower florets
• 2 tbsp butter
• ¼ cup (30 g) all-purpose flour
• ½ lemon zest
• 7 tbsp Riesling or other dry white wine
• 4 tbsp heavy cream
• 1 tsp lemon juice
• Pinch of sugar
• Salt and freshly ground black pepper

1. In a medium saucepan over medium heat, warm the stock. Preheat the oven to 350°F. Line a baking sheet with parchment. Roll out the puff pastry between two sheets of parchment to a thickness of ¼ inch. Using a sharp knife, cut the pastry into four rectangles, each about 5 by 4 inches. Place the pastry pieces on the baking sheet, leaving a little space between each one. Whisk together the egg and milk to make an egg wash. Using a knife, lightly score a border ½ inch in from the edge. Brush the pastry with egg wash and bake for 15 minutes, until golden brown.
2. Meanwhile, steam the broccoli and cauliflower florets until just tender. Remove the pastry from the oven, gently cut along the scored border, and pull out a few layers from the inside to create room for the filling.
3. Melt the butter in a large saucepan over medium heat. Add the flour and beat until you have a smooth paste. Continue to beat until the roux begins to turn golden. Remove the pan from the heat and gradually add the hot stock and lemon zest, whisking constantly.
4. Return the pan to medium heat and simmer gently for 10 minutes, whisking frequently to ensure the sauce doesn’t stick to the bottom of the pan. (If the sauce becomes too thick, whisk in a little more stock or water.)
5. Add the wine and simmer for 10 minutes more, then remove the pan from the heat and whisk in the cream, lemon juice, and sugar. Season with salt and pepper. Add the vegetables to the pastry bouchée and ladle over plenty of the sauce. Serve immediately.