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Print this Recipe    Millefeuilles

Courgette and Mushroom Millefeuilles

50g butter
1 crushed garlic clove
2 sheets filo pastry,thawed
1 Tbs olive oil
400g thinly sliced courgettes
100g button mushrooms,sliced
200ml vegetable stock
2 tsp wholegrain mustard
1 tsp cornflour
4 Tbs single cream
1 tsp chopped fresh tarragon
seasoning

Preheat oven to 400F. Melt butter and gently fry garlic. Brush
one sheet of pastry with the garlic butter, top with second sheet
and brush again, reserve remaining butter.

Cut pastry into 16 equal rectangles and arrange in eight stacks of
four layers. Score as lattice pattern over four of them, these will
be the lids. Place on oiled baking sheet and cook for 5-6 minutes
until golden.

Add oil to remaining garlic butter. Fry zucchinni and mushroom till
softened. Add stock and mustard and simmer for a few minutes more.
Thicken with cornflour mixed with cold water. Stir in the cream
and tarragon and remove from the heat

To serve: Place the plain pastry stacks on plate, Spoon veg mix
over and top with lattice pastry.

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