150 g (6 oz) puff pastry
handful spinach
handful parsley
a little mustard and cress
few white beetleaves
2 eggs, beaten
450 ml (3/4 pint) milk and cream mixed
2 small lettuces
salt
1 1/2 tablespoons flour
handful spinach
handful parsley
a little mustard and cress
few white beetleaves
2 eggs, beaten
450 ml (3/4 pint) milk and cream mixed
2 small lettuces
salt
1 1/2 tablespoons flour
method
1. Wash and parboil the beetleaves for a few minutes in boiling water. Drain well and chop.
2. Wash and chop the spinach, parsley, lettuces and mustard and cress.
3. Make a batter with the eggs, creamy milk and flour, and season with salt.
4. Butter a pie dish and lay the herbs and vegetables in the bottom.
5. Pour over the batter and cover with puff pastry.
6. Bake at 220°C, 425°F, gas mark 7 for 25 minutes.
2. Wash and chop the spinach, parsley, lettuces and mustard and cress.
3. Make a batter with the eggs, creamy milk and flour, and season with salt.
4. Butter a pie dish and lay the herbs and vegetables in the bottom.
5. Pour over the batter and cover with puff pastry.
6. Bake at 220°C, 425°F, gas mark 7 for 25 minutes.
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