This delicious and impressive looking meal worked a charm when cooking for people with various food intolerances and preferences (nut allergy, lactose intolerant, and vegetarian). It was easy to make and it definitely makes a great impression when brought to the table. Serve with a big salad.
This recipe originally came from Delicious magazine. I modified it slightly to suit my preferences. Please visit the original recipe if you’re interested.
- 1 onion, cut into wedges
- 10g small broccoli florets
- 1 each red and yellow peppers, deseeded and cut into chunks
- 1 courgettes, thickly sliced
- 1 aubergines, thickly sliced
- 2 tsp cumin seeds
- 1 tbsp olive oil
- 200g reduced-fat houmous
- Finely grated zest of 1 lemon
- 2 tbsp chopped fresh coriander
- 375g pack ready-rolled puff pastry
- 1 small sweet potatoes, 1 thinly sliced, and 1 cut into chunks
- 1 egg yolk mixed with 1 tbsp milk, for glazing
- Preheat the oven to 220°C/fan 200°C/gas 7. Mix the onion, broccoli, peppers, courgette, aubergine, and chunky-cut sweet potato (not thinly sliced one) in a roasting tin, tossing well with the cumin seeds and the oil. Roast for 30 minutes.
- Remove and mix in the houmous, lemon zest and coriander. Turn the oven down to 200°C/fan180°C/gas 6. Cut the pastry in half to make 2 rectangles. Transfer 1 piece to a lined baking sheet and arrange the uncooked, thinly sliced sweet potato in slightly overlapping layers to cover the pastry, leaving a 2cm border. Pile the roasted veg on top of the potatoes and brush the border with the egg glaze.
- Roll the remaining pastry out a little thinner. Drape over the filling, press the pastry edges together to seal and trim away any excess pastry. Egg wash the top and cut 3 diagonal slits in the pastry.
- Bake for 25-30 minutes, until the pastry is golden brown and puffed up. Serve with a dressed mixed salad.