Avocado Chimichurri Served with Grilled Steak

AVOCADO EN CROÛTE

This pleasing recipe gives every guest their own pastry parcel stuffed with avocado and delicious, molten cheese. Cheddar’s a great option, but any cheese that melts well will do—brie makes for a delicious, silky variation.

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 NEEDED

1 kebab or satay skewer

METHOD

1 Preheat oven to 220°C/450°F/gas mark 8. Defrost the pastry. 2 Combine the spice mix ingredients together in a bowl, seasoning to taste. 3 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. 4 Peel the skins off the avocados and dust the flesh with the spice mix. Baking paper

5 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. 6 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. 7 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. 8 Heat the gravy. Serve the avocado en croûte right away, with gravy on the side.

SERVES 4