Roasted Vegetables En Croute Recipes

ROASTED VEGETABLES EN CROUTE

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

EASY ROASTED VEGETABLES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the broccoli, sweet potatoes, red peppers, courgettes, onion, garlic and tomatoes into a bowl and add the olive oil along with plenty of salt and pepper. Toss well, then tip onto a large baking tray or two smaller trays, ensuring everything is in an even layer.
• Put in the oven and roast for 35-40 mins, tossing halfway, until cooked through and lightly caramelised.

CHESTNUT, SPINACH & BLUE CHEESE EN CROûTE

Steps:

• Melt the butter in a large frying pan. Add the leeks and garlic, stir well, cover and cook for 10 mins until the leeks are soft, stirring a few times to check that they don't catch. Tip into a large bowl. Put the spinach in the pan and allow it to wilt. Leave to cool and, when cold, squeeze out as much liquid from it as you possibly can.
• Tip the chestnut purée into the bowl with the leeks and add the 3 eggs, the nutmeg, chestnuts, spinach, breadcrumbs, cheese and seasoning, and stir until well mixed. Chill for at least 1 hr until the mixture firms up.
• Heat oven to 220C/200C fan/gas 7. On a lightly floured work surface, roll out the pastry to a rectangle large enough to completely enclose the filling. Carefully lift onto a large, long baking tray that has been lined with baking parchment, then brush round all the edges of the pastry with the remaining egg. Spoon the filling down the centre of the length of the pastry, leaving the ends clear. Tuck the ends over the filling, then firmly lift up the sides to wrap them round, trimming away any excess pastry as you go. Brush with more egg to glaze, then make a few holes in the top so steam can escape as it cooks. Bake for 40 mins until golden and the filling is firm. Remove from the oven, brush with more glaze and bake for 10 mins more.
• To make the sauce, heat the stock in a medium pan, add the leeks, boil for 5 mins, then take off the heat and scoop out 2 tbsp of the leeks. Blitz the rest in the pan with the cornflour using a hand blender, then cook, stirring, until thickened. Pour in the cream and reserved leeks and warm through. Can be made 2 days ahead and chilled. Serve the pastry in thick slices with the sauce.