Roasted Vegetables En Croute Recipes

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ROASTED VEGETABLES EN CROUTE



Roasted vegetables en croute image

This great-looking dish is a delicious and substantial veggie alternative to salmon or beef this Easter

Provided by Co-op

Categories     ['Dinner']

Time 1h50m

Yield 6 servings

Number Of Ingredients 11

1 red pepper, deseeded and sliced
1 red onion, cut into 8 wedges
250g sweet potatoes, diced
2 tbsp sunflower oil
100g cherry tomatoes, halved
50g Co-op spinach
1 1/2 tsp dried oregano
80g Co-op feta, crumbled
Freshly ground black pepper
320g sheet puff pastry
1 Co-op British egg

Steps:

  • Preheat the oven to 220°C /fan 200°C /Gas 7
  • Toss the pepper, onion and sweet potato in the sunflower oil on a large baking tray lined with greaseproof paper
  • Cook for 25 mins, stirring halfway through
  • Put the tomatoes on top, cut side up, and cook for another 10 mins, then scatter over the spinach and return to the oven for 2 more mins, until just wilted
  • Transfer the roasted veg to a large bowl and leave to cool for 5 mins
  • Stir in the oregano and feta and season with black pepper
  • Lay out the pastry and, keeping it on its paper, lightly roll it out widthways to make it slightly wider
  • Beat the egg, then brush all over the pastry
  • Arrange the vegetable mixture along the middle to make a thick sausage shape, leaving a border of about 4cm at each end
  • Fold both short ends of the pastry over the vegetable mixture, followed by the long sides, to completely enclose it
  • Trim off any excess pastry
  • Using the pastry paper, carefully turn the parcel onto a baking tray lined with greaseproof paper, so the joins are underneath
  • Carefully make 8 small, evenly spaced cuts along the top of the pastry
  • Brush the pastry with more egg, then bake for 25 mins
  • Reduce the oven to 180°C /fan 160°C /Gas 4 and cook for another 15-20 mins
  • Slice into wedges to serve

Nutrition Facts : Calories 351 calories

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