Winter roast veg upside-down pastry
Individual upside-down pastries with leftover roast winter vegetables assembled on a single tray. It’s an easy, simple, hassle-free pastry that the whole whānau can munch on.
Ingredients
Method
Ingredients
- 2 cups leftover roast vegetables, cut in 4cm pieces (we used carrot, kumara, potato, pumpkin)
- Handful of fresh thyme leaves
- 1 puff pastry sheet, thawed and cut into 9
- 1 egg, beaten
Method
- Preheat your oven to 180°C fan bake. Line a baking tray.
- Drizzle a teaspoon of oil on the prepared baking tray in a small square, sprinkle over some thyme.
- Arrange a few of the roast vegetables on top, then cover the vegetables with a piece of puff pastry. Repeat with the remaining ingredients.
- Brush the puff pastry with egg, then place in the oven to bake for 15-20 minutes or until golden brown.
- Flip the pastries over and place on a plate. Serve and enjoy.
Tips:
- Sprinkle feta or grated parmesan cheese over the pastries once they're golden and crispy for a cheesy addition.