Vegetables in puff pastries
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 600 | grams | Frozen or pre-made puff pastry; (21oz) |
| 2 | mediums | Sliced courgettes |
| 4 | Marinated roasted peppers | |
| 1 | Stalk fennel | |
| 2 | mediums | Yellow courgettes |
| 2 | mediums | Aubergine |
| 2 | tablespoons | Fresh ginger |
| 1 | Clove garlic; finely chopped | |
| 1 | Finely chopped coriander stalk | |
| 6 | smalls | Spring onions |
| Olive oil | ||
| 2 | tablespoons | Butter |
| Vintage balsamic vinegar | ||
Directions
FOR THE SAUCE
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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