Roasted Vegetable Puff Pies

I had my mum round for lunch this week and wanted to make something filling and warm as the weather was horrible and who doesn't love a hearty plate of food in the autumn and winter. This recipe was really easy to make and couple be done in stages if time is an issue. I used a premade puff pastry from Tescos rather than attempting to make my own, most are vegan suitable but please always double check. I am also aware that this recipe contains 2 main ingredients that divide people but these could be swapped out for more of the others. Or give them a try cooked in this way - you might just surprise yourself. I served this very basically for lunch but it would equally be lovely as a dinner or to accompany a roast instead of meat.

Ingredients:


1 large onion
1 bulb garlic
1 courgette
1 aubergine
2 large flat mushrooms
1 sheet puff pastry
3 tbsp olive oil
1 tbsp salt crystals
1 tsp ground black pepper
2 tsp italian herbs

Method:

Preheat your oven to 200c and grab a large baking tray. Chop the courgette, aubergine and mushrooms into evenly sized pieces around a centimetre. Cut up the onion into similar sized chunks then peel and roughly chop the garlic. Place all of the chopped ingredients then toss in the salt, pepper and herbs; stirring well to give everything an even coating before drizzling with olive oil.

Place in the preheated oven and roast for 25-35 minutes until all of the vegetables are soft and cooked through. Lower the temperature of your oven to 160c.

Take the puff pastry out of the fridge around 10 minutes before you are going to use it for the best pliability. Unroll the puff pastry and cut into quarters, stretching 2 of the pieces slightly.

Spoon the roasted vegetables into the centre of the unstretched pieces, piling it up to create a good sized mound but leaving a centimetre gap around the edge. Carefully lay the stretched pieces over the top and seal using a fork pressed around the edges.

Place on a baking tray and into the oven for 15-20 minutes until puffy and golden brown.

I served these with cabbage, green beans and an onion gravy.

When you make these, please take a picture and tag me using #diaryofadefectivehousewife

Enjoy!