
Pesto and Roasted Vegetable Puff Rounds
Find out how to make pesto and roasted vegetable puff rounds with this easy recipe – Jus-Rol’s puff pastry, roasted vegetables, pesto and crumbled feta.
Quick Stats
Easy
4 rounds
15 minutes bake time
Pesto and Roasted Vegetable Puff Rounds
Find out how to make pesto and roasted vegetable puff rounds with this easy recipe – Jus-Rol’s puff pastry, roasted vegetables, pesto and crumbled feta.
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
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat oven to 220ºC (200ºC fan assisted) 425ºF/Gas M7
- Lay vegetable pieces on a baking sheet, drizzle lightly with oil and roast for approx. 15 minutes until just tender.
- 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.
- 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.
- N.B for a quick timesaver use ready roasted vegetables that have been cooled