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Recipe Card

Pesto and Roasted Vegetable Puff Rounds

Ingredients

  • 1 x Jus-Rol™ Puff pastry block
  • 4 tsp pesto
  • 1 red onion cut into wedges
  • 30ml olive oil, for drizzling
  • 100g feta cheese crumbled
  • thyme to garnish
  • 1 egg beaten to glaze

Equipment required

  • Parchment Paper
  • Pastry Brush

Method

  1. Preheat oven to 220ºC (200ºC fan assisted) 425ºF/Gas M7
  2. Lay vegetable pieces on a baking sheet, drizzle lightly with oil and roast for approx. 15 minutes until just tender.
  3. Cut pastry into 4 even quarters, roll out each to a disc approx 6”/ 15cm in diam. ( use a saucer or small tea-plate as a guide to cut round.
  4. Place the pastry discs onto a lined baking sheet and spread with pesto leaving a border all round. Top with roasted vegetables and feta, brush borders with beaten egg and bake for 12 – 14 minutes until pastry risen and golden. Serve with a sprinkling thyme leaves.
  5. N.B for a quick timesaver use ready roasted vegetables that have been cooled