Vegetable jalousie

As a French person, I first questioned the name of that dish: vegetables and jealousy? Was is linked to some ancient tale of a farmer who poisoned a rival? After some research (funny what you can learn from a recipe) I realised that some shutters/blinds were called jalousie and the look of the dish could vaguely remind somebody of them.

In any case the jalousie I made a few days ago did not look at all like a jalousie, looked even a bit messy, but not so bad that I could not post it!




for 4-6 people:

500g puff pastry (I buy ready-made puff pastry as I find it quite time-consuming to make)
1 egg
2 TBSP butter or margarine
1 leek, shredded
2 crushed garlic cloves
1 red pepper, sliced
1 yellow pepper, sliced
50g mushrooms, sliced
75g small asparagus or French beans
2 TBSP plain flour
6 TBSP veg stock
6 TBSP milk
4 TBSP dry white wine
1 TBSP oregano

Fry the leek & garlic for 2 min, add the remaining vegetables and cook for 3-5 min.
Add the flour and cook for another minute.
Remove the pan from the heat and add the stock, milk and wine. Return to the heat and bring to the boil until thickened. Stir in the oregano and season to taste.

Roll out half of the pastry to form a 38 x 15 cm rectangle.
Roll out the other half to the same shape but a bit bigger all round. Cut diagonal slits across, leaving 2 cm margin along the edges.
Transfer the smaller rectangle onto a backing tray.
Spoon the vegetables evenly on top of the smaller rectangle, leaving 1cm margin around the edges. Brush the edges with the beaten egg and add the bigger rectangle on top, pressing firm together to seal.
Brush the jalousie with egg to glaze and bake in preheated oven @ 180-200 degrees (Celsius) for 25-30 minutes.

Serve immediately with fresh vegetables.

SI QUELQU'UN VEUT LA RECETTE EN FRANCAIS, N'HESITEZ PAS A LAISSER UN COMMENTAIRE ET JE LA POSTERAI.