Roast vegetable jalousie recipe

  • Serves 4
  • 15 mins to prepare and 1 hr to cook
  • 775 calories / serving
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HE ROSTVEGJALOUSIE

Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Toss the prepared butternut squash and sweet potatoes with the red onion and olive oil. Place on a large baking tray, season well  and roast for 25 minutes until tender. Then set aside to cool. Roll out a third of the pastry to a 20cm x 30cm rectangle and place on a lined baking sheet. Pierce all over brush with egg and bake for 15 minutes until golden and risen.

Roll out the remaining pastry to a rectangle slightly larger than the base then using a sharp knife slash diagonally. Spoon the roasted vegetables over the cooked base leaving a small border. Crumble over the Boursin. Brush the border with egg then carefully lift the slashed pastry and place over the vegetables. Press down the edges to seal then brush the pastry with egg. Bake for 20 minutes until the pastry is golden.

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  • Ingredients

  • 2tbsp olive oil
  • 400g butternut squash & sweet potatoes, peeled & roughly chopped
  • 2 red onions, cut into wedges
  • 150g boursin with garlic & herb
  • 500g puff pastry
  • 1 large, free range egg
  • Energy 3225kj 775kcal 39%
  • Fat 55g 79%
  • Saturates 27g 135%
  • Sugars 10g 11%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 60g Protein 12.6g Fibre 3.5g

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