Page 65 - Urban Diversity Kochbuch Englisch

CURRY-VEGETABLE PASTRY

with carrots and asparagus

SER VE S DUR A TION LEVEL OF C OOKING
6 60 MIN. MEDIUM

FIL O P A S TR Y PREP AR A TION
• 250 g soft flour FIL O P A S TR Y :
• 2 tablespoons oil Mix the ingredients well and knead the dough until it is
• salt completely smooth. Grease the pastry and allow to rest for
• 125 ml lukewarm water 30 minutes.

FILLING:
Peel and slice the carrots.
Cook the carrots until soft, mash with a blender, season and
FILLING
mix with herbs.
• 1 kg organic carrots
Cut the asparagus into 10 cm pieces and blanch it. Roll out
• 400 g asparagus, green
the filo pastry thinly and spread with the carrot mixture to ¾,
• curry powder, salt, pepper,
cover up with the asparagus and roll up.
• fresh thyme, basil, parsley finely
Place the pastry onto the baking tray (lined with baking
chopped
parchment), spread with egg and bake in the oven at 180° C.
• 1 egg

Sonja Rohrbacher

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