I used to make a roasted veg wellington by buying a frozen pack of Mediterranean veg and a pack of pre-rolled puff pastry, cooking the veg and then folding it into the puff pastry. Obviously, both these ingredients are packaged in plastic so I have now come up with a plastic free version of this which I am happy with.
Ingredients:
I usually make this with whatever vegetables I happen to have from our veg box (Oddbox), here are some of the things I have used before:
- potato
- carrot
- parsnip
- beetroot
- squash
- swede
- courgette
- aubergine
- probably more which I can't remember.
Other ingredients:
- pizza dough (home made or from a tin e.g. jusroll, I make mine using the bread machine)
- olives from a jar
- chopped or plum tomatoes in a tin
- milk/egg/milk alternative
- olive oil from a glass bottle
- salt, pepper and herbs
Method:
Chop all the vegetables into cubes and place in a deep baking tray with a generous lug of olive oil, salt, pepper and herbs (I like to add fresh rosemary and thyme from the garden). Bake in the oven at 200°C for 30-50 min until cooked through and slightly crispy on the edges.
In the meantime, roll out the pizza dough, one per person works better but you could make a large one to share between two or three. Make sure the dough isn't too thin or it will tear.
Pour the tinned tomatoes in a bowl or jug and roughly mash it with a fork, add some olive oil and oregano. Finely chop or whizz a handful of olives per person.
Spread the tomato mixture over the pizza base and sprinkle the olives on top, try to stay away from the edges Once the vegetables are cooked, add them to the base after they have cooled slightly.
Close the dough into a calzone shape and press your fingers down the edge to make a seal. Bake in the oven at 180°C for about 15 min until slightly brown. You may need to turn them half way through. Enjoy!
More recipes to come.
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