AVOCADO EN CROÛTE

Serving

4 people

Ingredients

4 avocados
8 small pastry sheets (±12cm x 12cm)
100g cheddar cheese

For the spice mix:
2 tbsp. yellow mustard
1 tsp. curry powder
Sea salt and pepper

For the egg wash:
1 egg yolk
1 tbsp. water
A pinch of salt

To serve: 200ml of your favorite homemade or
store-bought gravy

Equipment

Kebab or satay skewer
Baking paper

Preheat oven to 220°C gas mark 8. To defrost the pastry.
Combine the spice mix ingredients together in a bowl, seasoning to taste.
Slice off ¼ of the base of the avocado (the wide end) and remove the pit. This is slightly complicated to do while retaining the avocado’s shape so pierce the top of avocado with a skewer and push down on it gently so the pit comes out.
Peel the skins off the avocados and dust the flesh with the spice mix.
Stuff the avocados with cheese, pressing it into the hole left by the pit. Place each one cut side down on the center of a pastry sheet. Layer over a second pastry sheet, tuck the avocado in and press it lightly to remove any air pockets and to ensure the 2 layers have formed a seal.
Cut off excess pastry following the edges
of the avocado to end up with a round pastry parcel. Use a sharp knife to press a pattern of your choice in the pastry. Repeat with the others.
Combine the ingredients for the egg wash together and brush it over all 4 avocado pastries. Put them on lined baking tray and bake for 15 minutes until golden brown.
Heat the gravy. Serve the avocado en croûte right away, with gravy on the side.