Recipe for Crusty Mediterranean Parcels 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
8
Ingredients:
Amount Ingredient
700 gm mixed vegetables such as carrots leeks courgettes red peppers aubergines sweet potatoes prepared as necessary
2 tbl olive oil coarse
sea salt and freshly ground black pepper 225g onions peeled and roughly chopped
2 clv garlic peeled and crushed
400 gm can chopped tomatoes
1 tbl sundried tomato paste
125 gm gruyere cheese grated
200 gm mascarpone cheese
60 ml single cream
30 ml finely chopped fresh chives
50 gm pine nuts
450 gm readymade puff pastry
Instructions:
Instructions: Cut the mixed vegetables into 25mm chunks.

Place in the small roasting tin with 15ml olive oil.

Turn to coat with the oil and season with salt and pepper to taste.

Cook on the grid shelf on the floor of the roasting ovenfor 40 to 45 minutes or until just tender stirring occasionally. Remove from the ovenand allow to cool.

Meanwhile heat the remaining olive oil in a frying pan on the simmering plate. Add the onions and garlic and fry for 5 minutes or until lightly coloured.

Add the chopped tomatoes and sundried tomato paste and cook uncovered on the floor of the simmering ovenfor 10 to 15 minutes or until thick and pulpy.

Set aside.

Mix 75g of the gruyere cheese with the mascarpone cheese single cream and chopped chives.

Spread 25g of the pine nuts in the small roasting tin and toast in the middle of the roasting ovenfor about 3 minutes until pale golden.

Mix the vegetables with the tomato sauce toasted pine nuts and seasoning.

Roll out the pastry quite thinly to 2 oblongs each about 350 x 300mm.

Beat the egg with a pinch of salt.

Place half of the vegetables along the middle of each pastry oblong in a 100mm wide band.

Top the vegetables with the cheese mixture.

Brush the pastry with the egg glaze.

With a sharp knife make diaganal slits in the pastry at 25mm intervals along each side to within 25mm of the filling.

Plait from the top by overlapping alternate strips from either side across the filling. Make sure that the strips cross or the pastry may burst open during cooking. Tuck any loose pastry under the base. Brush liberally with the egg glaze and sprinkle with pepper salt the remaining grated cheese and pine nuts.

Carefully transfer the plaits to a baking sheet.

Cook on the floor of the roasting ovenfor 15 to 20 minutes covering with foil halfway through cooking if the pastry appears to be browning too quickly. Serve cut into slices and sprinkled with chopped chives.

Serves 8

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Crusty Meatloaf   ::   Crusty Mexican Chicken   ...