Ingredients

Quality Control Specification

FILLING:

8g flour

8g margarine

50 ml milk

20g leek

20g broccoli

30g cheddar cheese grated

PUFF PASTRY:

80g wheat flour

60g margarine

or

1 sheet pre-rolled puff pastry

Egg and milk glaze

DESCRIPTION

SHAPE

COLOUR

PATTERN

PASTRY

GLAZE

QUANTITY

A light flaky pastry outer shell with a thick cheese, leek and broccoli sauce.

Crescent shaped formed using pastry press.

Golden brown.

Fluted outer edge sealed with water.

Thickness 3-4mm

Egg and milk

Makes 6 Leek & Broccoli Turnovers

Production plan

Vegetables:

1. Cut the leek into fine rings. Cut the broccoli into tiny florets.

2. Place 1/2 tablespoon of oil into a saucepan and gently cook the leek and broccoli for 2 minutes until softened. Turn the pan off and add a pinch of salt and pepper.

Sauce:

1. Make sauce. Place the margarine in a saucepan on a low heat and melt. Add the flour and milk beat with a balloon whisk until the mixture resembles a thick starchy paste.

2. Add the broccoli and leek into the sauce mixture

3. Remove from the heat and add the grated cheese. Stir together and place mixture into a metal bowl.

Puff Pastry Shapes:

1. Preheat oven to 220c.

2. Using the pre-rolled puff pastry cut out 5 turnover shapes with the pastry press. With the remaining pastry layer it into a smaller shape and roll to get at least 1 more circle from it.

3. Flour the press lightly. Place the pastry onto it and press gently with fingers. Place 2 teaspoons of the leek and broccoli mixture into the centre.

4. Wet the edges with a pastry brush and water. Close the pastry press shut.

5. Remove carefully and place the turnover on a baking tray lined with paper.

6. Glaze with egg and milk.

7. Cook for 15- 20 minutes until golden brown.