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“Makes a great lunch for friends but beware this aint no slimmers dish...”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 200C/400°F.
  2. Place all ingredients for the salsa verde in a processor and roughly chop - chill until needed.
  3. Cut the pastry into 4 and roll each into a 12 x 10 cm square. push up the edges using the knife to create a dish shape. Place on a baking tray on a baking sheet and bake for 15 mins until golden.
  4. Melt the butter and gently fry th eonion for 8 minutes.
  5. Boil the broad beans for 4 mins and then plunge in cold water and remove the papery skins.
  6. Boil the runner and fine beans for 4 mins adding the mangetout after 2 minutes.
  7. Drain all the beans and toss with the onion mixture.
  8. Place the pastry cases on warmed plates and top with brie followed by the bean mixture.
  9. Serve with the salse verde and if desired some creme fraiche.

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