I found this recipe in a Tesco magazine in about 2001. Its apparently a savoury version of a classic French pastry, "Jalousie" means "shutter" and refers to its slatted top. It can be prepared in advanced and refridgerated or frozen prior to cooking. Its lovely served with glazed carrotts. I haven't altered the recipe in any way as we love it the way it is, although I think you could use creme fraiche instead of double cream. .