Sunday, 24 February 2013

Mediterranean Veg Pastry Ring

Oh Yum!  The Mediterranean Veg Pastry Ring was a success, so good that we had it for dinner again tonight!  Here's my version (as I always adapt a recipe)...


1 courgette
1 pepper
1 aubergine
4 mushrooms
1 leek
handful of cherry tomatoes
olive oil
herbs and spices for seasoning
tin of croissant dough (you could use puff pastry)*
philadelphia with chives


Prepare veg and put in oven tray, drizzle over some olive oil (just a little) and season (I used some dried mixed herbs and a sprinkling of mild chilli powder).  Roast for 20-30mins. (I prepared this part in the morning and just left veg to cool but you could use it straight away)

Open the tin of croissant dough (the tins are great, you twist to open them and the dough is precut into triangles )  Place each triangle on your baking tray (I used a pizza tray and covered with greaseproof paper) in a ring shape (it looks like a big sunshine... for now)...

You can whizz the roasted veg in a food processor with the philadelphia or just chop it all up and mix with the philadelphia, then spoon it into the ring....

Then just fold over the ends of the triangle and tuck in... bake at 180 degrees (fan oven) for 12 mins and that's it!  It's so very tasty and would work with so many different fillings!  

We served ours with herb rice and salad (dressed with oil and balsamic)

Give it a go, you won't regret it!

*if you can't find croissant dough (as I had to visit a few supermarkets to find it) you can use puff pastry, just roll it out so it's about 1-2cm thick and cut into triangle shapes (look at the photo above for an idea of the shape)... I think puff pastry would take a bit longer to cook, so keep and eye on it until it's golden in colour.


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