500g/1lb 2oz ready-prepared
1 egg, beaten, to glaze
For the filling
1 leek, finely chopped
2 garlic cloves, crushed
1 red pepper, seeded and sliced
1 yellow pepper, seeded
50g/2oz mushrooms, wiped with
damp kitchen paper and sliced
75g/3oz small fresh asparagus
spears, ends trimmed
2 tablespoons plain flour
100ml/31⁄2fl oz vegetable stock
100ml/31⁄2fl oz milk
4 tablespoons dry white wine
1 tablespoon chopped fresh
salt and ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Melt the butter in a frying pan, and sauté the leek and garlic, stirring
frequently, for 2 minutes. Add the peppers, mushrooms and asparagus,
and cook for 3–4 minutes.
• Add the flour and fry for 1 minute. Remove the pan from the heat, and
stir in the vegetable stock, milk and white wine. Return the pan to the
heat and bring to the boil, stirring, until thickened. Stir in the oregano,
and season with salt and pepper.
• Roll out half of the pastry on a lightly floured surface to form a rectangle
measuring 38 x 15cm/15 x 6in. Roll out the other half of the pastry to
the same shape, but a little larger all round. Put the smaller rectangle on
a baking tray lined with dampened baking parchment.
• Spoon the filling evenly on top of the smaller rectangle, leaving a
1cm/1⁄2in margin around the edges.
• Using a sharp knife, cut parallel diagonal slits across the larger
rectangle to within 2cm/1in on each of the long edges.
• Brush the edges of the smaller rectangle with beaten egg, and place the
larger rectangle on top, pressing the edges to seal.
• Brush the whole jalousie with egg to glaze, and bake in the oven for
30–35 minutes until risen and golden. Serve immediately.