Roasted vegetables en croute
https://www.coop.co.uk/recipes/roasted-vegetables-en-croute
This great-looking dish is a delicious and substantial veggie alternative to salmon or beef this Easter
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Feeds
6
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Ready in
1 hour
50 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 30g
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Ingredients
- 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
Method
- 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
