crusty mediterranean parcels

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Tag : Quick


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stone fruit and greens with goat cheese dressing

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Chinese Chicken Noodle Salad Recipe

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Cooking receipe to make crusty mediterranean parcels under category Aga Recipes. You may find some video clips related to this receipe below.

crusty mediterranean parcels

700g mixed vegetables such as carrots leeks courgettes red peppers aubergines sweet potatoes prepared as necessary

2 tbsp olive oil coarse

sea salt and freshly ground black pepper 225g onions peeled and roughly chopped

2 garlic cloves peeled and crushed

400g can chopped tomatoes

1 tbsp sundried tomato paste

125g gruyere cheese grated

200g mascarpone cheese

60ml single cream

30ml finely chopped fresh chives

50g pine nuts

450g readymade puff pastry

1 egg chopped chives to garnish

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

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