
Roasted Mediterranean Vegetables Puff Parcels
Try this delicious recipe for roasted mediterranean vegetables puff pastry pizza – made with Jus-Rol’s ready rolled puff pastry sheets.
Quick Stats
Easy
4 puffs
15 minutes bake time
Roasted Mediterranean Vegetables Puff Parcels
Try this delicious recipe for roasted mediterranean vegetables puff pastry pizza – made with Jus-Rol’s ready rolled puff pastry sheets.
Ingredients
- 1 pack Jus-Rol™ Light puff ready rolled pastry sheet
- ½ – 1 tbsp light olive oil
- ½ red onion diced
- 1 clove garlic
- 1 small courgette halved lengthways and sliced
- 1 red peppers diced
- 3 cherry tomatoes halved and quartered
- Seasonings
- 100g light feta cheese
- 1 egg, beaten to glaze
- few poppy seeds for sprinkling â optional
Equipment required
- Medium frying pan
- Knife
- Baking Sheet
- Baking paper
- Bowl
- Pastry Brush
Techniques Used
-
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.
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How to Make Filo Pastry Parcels
How to Make Filo Pastry Parcels
- Cut filo sheet in half and trim off sides to give 2 squares.Brush one square lightly with melted butter.
- Lay second pastry square on top with corners offset as shown, brush again.
- Lay pastry on a baking sheet and place chosen filling in centre.
- Bring up corners and edges of pastry around filling.
- Pinch pastry together at just above filling so corners stand up or gently fold down.
- Brush outside with melted butter before baking.
Method
- Follow pastry preparation instructions. Preheat oven to 220°C (200°C for fan assisted ovens) Gas M7.
- Sauté the onion and garlic in oil for 5 minutes then add the courgette and pepper. Cook for a further 5 – 7 minutes then allow to cool.
- Unroll the pastry sheet and cut into 4 rectangles. Crumble the feta cheese into the cooled vegetables, add the tomatoes and season to taste.
- Divide the mixture on one half of the pastry, putting it just off centre of the length and leaving a border around filling of approx. 1 cm.
- Brush pastry edges lightly with beaten egg and fold pastry over the filling pressing around the edges firmly to seal. Trim the sealed sides with a sharp knife, make a slit on the top and knock up edges to seal, then brush with beaten egg to glaze and sprinkle with poppy seeds.
- Bake for 15 minutes until pastry risen and golden. Serve hot.