Vegetarian RECIPES



1 cup Strong plain flour
1/2 teaspoon Salt
6 tablespoons Butter
1 cup Cold water
3 Eggs, beaten
75g Diced Gruyère or mature Gouda cheese
2 Fresh fennel bulbs
1 Small onion, sliced
1 Carrot, coarsely grated
225g Button mushrooms, sliced
3 tablespoons Butter or margarine
5ml Plain flour
300 ml Milk
2 tablespoons Fresh parsley, chopped
2 tablespoons Flaked almonds, to garnish,Salt and pepper to taste


  • Preheat the oven to 200ºC. Grease a shallow ovenproof dish about 23cm round
  • To make the choux pastry, firstly sift the flour and salt onto a sheet of greaseproof paper. In a large saucepan, heat the butter and water until the butter just melts. Do not let the water boil. Fold the paper and shoot the flour into the pan all at once
  • Off the heat beat the mixture rapidly with a wooden spoon, until it is smooth and comes away from the sides of the pan. Cool for 10 minutes
  • Beat the eggs gradually into the mixture until it has a soft dropping consistency. You may not need all the egg. Stir in the cheese, then spoon the mixture around the sides of the prepared dish.
  • To make the filling , sauté the onion, carrot and mushrooms in the butter or margarine for 5 minutes. Stir in the curry paste then the flour. Gradually stir in the milk and heat until thickened. Mix in the parsley, season well, then pour into the centre of the choux pastry.
  • Bake for 35-40 minutes until risen and golden brown, sprinkling on the almonds for the last 5 minutes or so to toast them, which increases their flavour.
  • Serve at once

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