Mediterranean Vegetable Slice

These puff pastry pasties are full of roasted vegetables in a rich tomato sauce. It was a little difficult to show all the vegetables inside without completely mauling the pastry, but trust me, they’re in there.

Yield; Six servings Cook time; One hour (approx)

Firstly start on the filling, you’ll need the following;

  1. Half a small courgette, chopped
  2. Half a small aubergine, chopped
  3. Two cloves of garlic, sliced
  4. Half a pepper, chopped
  5. 75g/2.5oz mushrooms, halved
  6. Half a tin of chopped tomatoes
  7. Dried herbs, ¼ teaspoon of each of the following; oregano, basil, tarragon, parsley
  8. One tablespoon of oil
  9. A pinch of salt and black pepper.
  • Preheat your oven to 200ºC/400ºF and prepare the vegetables.
  • Put the veg into a dish and sprinkle over the herbs, salt, pepper and oil, give everything a good mix.
  • Place them onto a lined baking tray and roast for 30 minutes. Once they’re cooked set them aside.

Next work on the sauce, (you can do this while the vegetables are roasting). You will need the following;

  1. Half a tin of chopped tomatoes
  2. One tablespoon of tomato puree
  3. One tablespoon oil
  4. Two cloves of garlic, minced
  5. Dried herbs, ¼ teaspoon of each of the following; oregano, basil, tarragon, parsley
  • Heat the oil in a pan over a medium heat and fry the garlic for a minute.
  • Add the tomato puree and cook for about two minutes before adding the chopped tomatoes and herbs.
  • Continue cooking for about twenty minutes until the sauce thickens.

Mix the vegetables and sauce together and then leave to cool in the fridge. Making sure the filling is cool before assembling the pasties will ensure the pastry doesn’t get soggy.

Once you’re ready to assemble the pasties you’ll need 320g/11oz of puff pastry. I used Jus Rol (they state on the packaging that it’s suitable for vegans).

  • Preheat your oven to 220ºC/430ºF and line a baking tray with paper.
  • Assemble the pasties by firstly cutting the pastry into six equal pieces.
  • Next, using non-dairy milk, wet the edges of each piece of pastry before filling with vegetables and sealing.
  • Ensure the edges are sealed by pressing a fork down into the edges of each pasty.
  • Next brush on some more non-dairy milk and use a knife to cut slits into the top of each pasty (this will allow steam to escape).
  • Bake for 20 minutes or until golden brown in colour.

I thought roasting the vegetables gave them a really lovely flavour, and buying pastry instead of making it made everything a bit easier.

Bye for now 🙂

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