Vegetables in puff pastries

Yield: 8 servings

Measure Ingredient
600 grams Frozen or pre-made puff pastry; (21oz)
2 mediums Sliced courgettes
4 \N Marinated roasted peppers
1 \N Stalk fennel
2 mediums Yellow courgettes
2 mediums Aubergine
2 tablespoons Fresh ginger
1 \N Clove garlic; finely chopped
1 \N Finely chopped coriander stalk
6 smalls Spring onions
\N \N Olive oil
2 tablespoons Butter
\N \N Vintage balsamic vinegar


Prepare the pastry as directed on the packet, leave in oven until light brown, cut in a rectangular shape and cut off the top bit as a lid. Slice the vegetables in long, thin slices and grill on a foil tray in the oven until golden brown.

Chop the spring onions finely. Pour oil in the pan, add the spring onions and garlic and stir for 2 minutes. Add the ginger and coriander. Simmer for about 3-5 minutes then add the balsamic vinegar a drizzle at a time to thicken. Spoon a little of the vegetable mix into the puff rectangle, add a little sauce and top with lid.

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