ROASTED VEGETABLES EN CROUTE
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
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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- Preheat the oven to 200/180 degrees 392F. I use a fan assisted electric oven please adjust temperatures according to your own oven.Lightly grease a baking tray with olive oil.
- Heat the oil in a large sauté pan, add the onion and carrot and cook over medium heat until the onion is soft, at least 10 minutes.Then add the mushrooms, butternut squash and salt and pepper and cook for another 10 minutes.
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