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Roasted vegetables en croute

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

  • Feeds 6 Feeds 6
  • Ready in 1 hour 50 minutes

Each serving contains

  • Energy
    17%
    1465kj 351kcal
  • Fat
    High 31%
    21.6g
  • Saturates
    High 4650%
    930g
  • Sugar
    Low 31%
    6.3g
  • Salt
    Med 31%
    0.87g

% 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

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

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