Puff Pastry Vegetable Parcels

 

Ingredients

 

Serve 6-8

• 8 oz/250 g carrots, cut in small cubes

• 10 oz/300 g zucchini/ courgettes, cut in very thin slices

• white of 1 large leek, thinly sliced

• 1 medium onion, finely chopped

• 1 stalk celery, finely chopped

• salt and freshly ground black pepper to taste

• 1 tsp dried oregano

• 2 tbsp extra-virgin olive oil

• 14 oz/400 g frozen puff pastry, thawed

• 4 oz/125 g Emmental or Cheddar cheese, cut in very small cubes

• 1 egg, beaten

---

Method:

1. Preheat the oven to 350°F/180°C/gas 4. Lightly oil a baking sheet.

2. Cook the carrots in a large pan of salted, boiling water for 5 minutes. Drain well.

3. Sauté the carrots, zucchini, leek, onion, celery, salt, pepper, and oregano in the oil in a large frying pan for 10 minutes. 

4. Unroll the sheets of pastry on a lightly floured surface. Use a sharp knife to cut into 16 rectangles measuring about 3 x 4 inches (8 x 10 cm).

5. Divide the vegetable filling and cheese among eight of the rectangles, placing them in the center of each piece.

6. Brush the edges of the pastry with the egg and cover with another rectangle of pastry, pressing down on the edges to seal well. Use the knife to make cuts in the tops of the pastries so that steam can escape during cooking.

7. Place the parcels on the prepared baking sheet. Bake for 15-20 minutes, or until golden brown. Serve hot or at room temperature.