Veg & Roll Puff Pastries

Veg & Roll Puff Pastries

Mouthfuls of delicious puff pastry, spring veggies and melted cheeze.

 

Serves 6-8:

200g Asparagus or Tenderstem

1/2 packet of Violife Mediterranean block / or mozzarella grated

1 pack of ready made puff pastry

Plain flour for dusting

Dried herbs (optional)

Pepper

Olive

Plant-based milk for brushing over the pastry before cooking.

 

Method:

1. Pre heat your oven to 180c/ 350f/ gas mark 4.

2. First of all prep the asparagus - the very end can be a bit woody so hold one spear at a time with two hands and gently bend the thicker end until it snaps off. It will naturally snap off at the right place! Set the prepped pieces aside and keep the woody ends for a soup or for juicing.

3. Grab a griddle or frying pan and pop on medium heat.

4. Pop in your asparagus and allow to gentle char and cook without letting them burn for 3-5 mins.

6. Once cooked turn the heat off and add a drizzle of olive oil to coat your veggies.

7. Remove from the pan and allow to cool.

8. Dust a clean kitchen service or board with some flour.

9. Roll out your pastry out to thickness, no more than, 1/2 cm thickness.

10. Cut your pastry into rectangles approx 10cm in width - You can do this by cutting the pastry in half lengthways, then widthways but don’t worry this doesn’t have to be perfect, you just need enough pastry to roll and join together around your filling.

 

Time veg and roll!

 

11. Cut each cooked spear of asparagus in half and lay across the centre of each peice of pastry.

12. Add in a generous sprinkle of cheese onto each one tucking into the veggies.

13. Sprinkle each pile of filling with a pinch of dried herbs and black pepper.

14. Before you roll them together, use your milk to wet the edge of the pastry. This will help the edges stick together.

15. Roll each one by folding over one side of pastry into the middle, followed by the opposite side so that they overlap then roll over so that the join is at the bottom.

16. Using a pastry brush or your fingers, brush each pastry with a little milk and place on a lined baking tray.

17. Pop in the oven to bake for 10 to 15 mins until the pastry is lovely and golden brown.

18. Remove from the oven and allow to cool slightly before tucking in.

Swap up the veggies if you fancy for tenderstem broccoli, spring onions, leeks or any leftover roasted veggies like butternut and red onions.

Enjoy! XX