Vegetable En Croute

The term ‘En Croute’ refers to anything food wrapped in pastry and baked. So add Mrs Rogers Garlic and Italian Herb Crusting Crumbs for a winner of a meal!

The term ‘En Croute’ refers to anything food wrapped in pastry and baked. So add Mrs Rogers Garlic and Italian Herb Crusting Crumbs for a winner of a meal!

 1 Red Onion, sliced finely
 1 Kumara, diced
 1 Capsicum, diced
 200g Pumpkin, diced
 2 Tbsp Olive Oil
 100g Cherry Tomatoes, cut in half
 100g Spinach
 100g Feta
 2 sheets of Puff Pastry
 1 Egg
 1 small grinder Mrs Rogers Kiwi Roast Blend
1

In a large pot, boil the Kumara and pumpkin until just soft. Drain and place in a bowl. Add the red onion, tomatoes and spinach and stir to combine. Also the Kumara and pumpkin to mash a little as this helps to hold the mixture together. Crumble the feta and add to the mixture. Add 2/3 cup of the crusting crumbs and stir to combine all the filling.

2

Preheat your oven to 180°C. Line a baking with baking paper. Place half of the filling along 1 of the pastry sheets. Beat the egg with a little water and use along the other side of the pastry sheet. Roll the pastry over the mixture to form a large sausage roll type log. Brush with the egg wash and sprinkle 1/2 of the crumbs on top. Add a few grinds of the Garlic and Herb Salt. Continue with the other sheet of pastry.

3

Cook for 20-30 minutes until the pastry is cooked and golden. Serve!

Ingredients

 1 Red Onion, sliced finely
 1 Kumara, diced
 1 Capsicum, diced
 200g Pumpkin, diced
 2 Tbsp Olive Oil
 100g Cherry Tomatoes, cut in half
 100g Spinach
 100g Feta
 2 sheets of Puff Pastry
 1 Egg
 1 small grinder Mrs Rogers Kiwi Roast Blend

Directions

1

In a large pot, boil the Kumara and pumpkin until just soft. Drain and place in a bowl. Add the red onion, tomatoes and spinach and stir to combine. Also the Kumara and pumpkin to mash a little as this helps to hold the mixture together. Crumble the feta and add to the mixture. Add 2/3 cup of the crusting crumbs and stir to combine all the filling.

2

Preheat your oven to 180°C. Line a baking with baking paper. Place half of the filling along 1 of the pastry sheets. Beat the egg with a little water and use along the other side of the pastry sheet. Roll the pastry over the mixture to form a large sausage roll type log. Brush with the egg wash and sprinkle 1/2 of the crumbs on top. Add a few grinds of the Garlic and Herb Salt. Continue with the other sheet of pastry.

3

Cook for 20-30 minutes until the pastry is cooked and golden. Serve!

Vegetable En Croute