Jerk Spiced Pumpkin / Squash Vol Au Vents |
|
 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
This recipe is from the cookbook The Accidental Vegetarian by Simon Rimmer where is was originally titled Jerk-spiced pumkin pie. (But to my American ears, it sounded like dessert...) This makes an excellend savory main dish and you can adjust the spices to your tastes. Ingredients:
6 puff pastry shells |
2 plantains |
1 1/2 lbs butternut squash (or pumpkin) |
3 tablespoons jerk seasoning |
1 cup fresh spinach leaves |
1 cup toasted sliced almonds |
3 tablespoons curry powder (or paste) |
1 3/4 cups coconut milk |
1/2 cup vegetable stock |
Directions:
1. Bake pastry shells at 375F for 20 minutes or as directed on package. (If you are adventureous enough to make your own, you probably don't need me giving you details on baking them.).
2. Filling:.
3. Cube the squash and coat with a little olive oil before roasting for about a half hour (or until soft with a little crispiness on the outside). Set aside.
4. In a skillet, saute the chopped spinach and almonds until spinch is soft. Season with jerk seasoning and add to squash.
5. Divide mixture between pastry shells and warm in the oven for about 5 minutes.
6. Curry Sauce:.
7. Saute the curry powder or paste in some olive oil. Add coconut milk and veggie stock. Bring to a boil, then lower heat and simmer for 5 minutes.
8. Slice the plantain thinly and fry in oil until golden on each side.
9. To serve, put a filled pastry shell on a plate, spoon on some curry sauce and top with a few slices of plantain. Garnish with some fresh green herbs such as cilantro.
|
|