Savoury mille-feuilles

Savoury mille-feuilles

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Savoury mille-feuilles make an elegant and impressive entrée, and provide an unusual variation on the traditionally sweet pastry.

This dish is superb for a buffet party or at a lunch. The pastry may be baked ahead of time, then reheated in the oven and the scrambled eggs prepared but not cooked until required.

Ingredients

Quantity Ingredient
1 x 375 g packet frozen puff pastry, thawed
1 egg, beaten with 2 teaspoons water and pinch salt

Filling

Quantity Ingredient
8 eggs
salt
1/2 teaspoon freshly ground white pepper
45g butter
250g smoked fish, cooked and flaked
or 125g smoked salmon
3 tablespoons cream
2 tablespoons mayonnaise
2 tablespoons chives, snipped
1 teaspoon lemon zest, grated
paper-thin slice lemon, to garnish
sprigs fresh dill, to garnish

Method

  1. Divide puff pastry packet into 4 and roll out each piece into a rectangle about 25 × 15 cm. Chill for 30 minutes, then brush with egg wash and bake in a preheated hot oven for about 12 minutes or until risen and brown. Remove pastry from baking trays and cool on a wire rack.
  2. To make filling, beat eggs, season with salt and pepper and cook gently in butter, stirring occasionally, until set. Add flaked fish and allow to cool. Fold in remaining ingredients.
  3. Choose 2 best pieces of pastry for tops of mille-feuilles. Spoon egg mixture on pastry bases and top with pastry to make 2 mille-feuilles. Garnish tops with lemon slices and arrange sprays of dill beside pastry. Use a very sharp knife to cut mille-feuilles into 6–8 slices.
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