$10 Mediterranean Vegetable Puff Pastry Roll
Approx 4 – 6 Portions
1 x Large white onion ($0.50)
1 x 6 Cloves of garlic ($0.25)
1 x Red bell pepper ($1.00)
1 x Red onion ($0.30)
1 x Courgette/Zucchini ($0.30)
1 x Can of chopped tomatoes 411g/14.5oz ($1.00)
226g/0.5lbs x Monterey cheese ($1.25)
490g/1.1lbs x Puff pastry ($4.88)
8oz x Salad of your choice ($0.50)
Total $9.83 (Baring in mind not including basic committees e.g. Flour, sugar, spices ect. Also country, origin & location prices may vary)
1 x Large white onion (Peeled & Diced)
1 x 4 Cloves of garlic (Peeled & Grated)
1 x Can Chopped tomatoes
2 tsp x Dried oregano
1 tsp x Dried thyme
1 tbsp x Distilled vinegar
2 tbsp x Caster/Fine granulated sugar
240ml/1 Cup x Water
Roasted Med Veg
1 x Courgette/Zucchini (Rough sliced)
1 x Red bell pepper(De seeded & Roughly chopped)
1 x Red onion (Peeled & roughly cut)
2 x Garlic cloves (Peeled & crushed)
2 tbsp x Vegetable oil
Puff Pastry & Cheese
226g/0.5lbs x Monterey cheese (Grated)
490g/1.1lbs x Puff pastry (Rolled into a long rectangle)
1 x Egg (Egg wash)
Salad of your choice E.g. Iceberg or romaine lettuce (Washed & sliced)
1 tsp x Yellow mustard
1 tbsp x Distilled vinegar
3 tbsp x Vegetable oil
1) Pre heat the oven to 180c/350f. Place a medium size pan onto a medium heat with a tablespoon of vegetable oil. Once hot add the onions and grated garlic with the dried herbs. Cook out for 5 minutes until soft then add the can of tomatoes. Add the rest of the ingredients and turn the heat down to a low. Cook out gently for an hour or until thick before blending and seasoning with salt if needed.
2) Prepare the vegetables and crushing the garlic. Place into a deep roasting tray adding the vegetable oil and a good pinch of salt. Mix well and place into the oven to roast for 20 – 30 minutes until soft.
3) Grate the cheese and set aside for later. Once the tomato sauce is ready add the roasted vegetables into the tomato sauce and pour the mix onto a flat tray. This will increase the surface area to allow it too cool down before filling the pastry. Once cool roll out your puff pastry and place the pastry on to a baking tray lined with parchment paper. Carefully fill the middle with the vegetable mix. Scatter the cheese over the top and egg wash the sides. If you have a lattice cutter then cut the top part and lay over the top. Seal and egg wash the puff pastry and place into the oven on 180c/350f to cook for 30 – 40 minutes until golden.
4) Prepare and wash the lettuce and take the puff pastry roll out of the oven once ready. Allow to rest for 10 – 15 minutes before slicing. In a bowl whisk together the mustard, vinegar and oil for the dressing. Lightly dress the salad and serve with the puff pastry roll.
Check out the video below on YouTube for more guidance on the dish!