Rice And Fennel En Croute

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 175 risotto rice
• 900 ml hot vegetable stock
• 2 tablespoons olive oil
• 1 fennel bulb, finely chopped
• 1 garlic clove, crushed
• 1 red pepper, seeded and sliced
• 1 courgette, diced
• 1 lemon, zest of
• 2 tablespoons chopped fresh parsley
• 3 tablespoons parmesan cheese, grated
• 1 egg, beaten
• 3 tablespoons pine nuts, toasted
• 375 g ready made puff pastry
• 2 tomatoes, sliced

Recipe

• 1 heat oen to 220°c.
• 2 put rice in a pan with the stock and simmer for 15 mins until rice is tender. drain and set aside.
• 3 heat oil and cook fennel and garlic for 10 mins until tender. add pepper and courgettes and cook for a further 5 minutes.
• 4 mix together the rice, courgette mix, zest, parsley, parmesan, egg, pine nuts and seasoning (if desired).
• 5 roll pastry into a 12 inch square and keep any trimmings.
• 6 cut in half and place half the pastry on a greased baking tray.
• 7 place on the filling on the base leaving an inch gap around the edge. top with a layer of tomatoes.
• 8 run a lattice cutter over the remaining half of the pastry leaving and inch border.
• 9 lift the lattice onto the filling and gently strech until the two pastry borders.
• 10 use the trimmings to make star shapes to decorate.
• 11 bake on the top shelf for 20 mins until golden.
• 12 rest for 10 mins before serving.
• 13 once cold this can be wrapped in foil and frozen for upto 1 month.