Oven Roasted Mushroom and Vegetable Jalousie
Ingredients
- 1 tbsp vegetable oil
- 2 cloves garlic peeled and chopped
- 1 red onion peeled and chopped
- 1 small courgette cut into 5mm thick slices
- 1/2 red and yellow pepper deseeded and cut into 2-3cm chunks
- 1 small sweet potato scrubbed and cut into 2-3cm chunks
- 3-4 sprigs rosemary leaves stripped
- Salt and black pepper
- 375g ready rolled puff pastry sheet
- 100g pack Castle MacLellan Oven Roasted Mushroom Pate
- 1 egg lightly beaten
Instructions
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Preheat oven to 200C, Fan 180C, Gas 6.
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In a large roasting tin mix together the oil, garlic and vegetables with the rosemary. Season with a little salt and pepper and roast in the for 20-25 minutes or until tender and starting to brown. Allow to cool slightly.
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Increase oven temperature to 220C, Fan 200C, Gas 7.
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Unroll the puff pastry sheet on a clean work surface and cut in half to give two even sized rectangles. Place one of the rectangles on a baking tray.
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Spoon the Oven Roasted Mushroom Pate over the pastry sheet on the baking tray, leaving a 2cm border all round. Scatter the roasted vegetables evenly over the pate, and brush the edges of the pastry with a little cold water. This will help to seal the top to the base.
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Fold the remaining pastry rectangle in half along the longest length and using a sharp knife make cuts through the fold at 45 degree angle to the edge. Leave an uncut border of about 2cm all around.
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Carefully unfold the cut pastry and place oven the vegetable mixture on the baking tray. Gently press down around the edges to seal.
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Brush all over with beaten egg and bake in preheated oven for 20-25 minutes until crisp and golden in colour.