Vegetable Pastry Squares

I know, innovative name, right? This is one of those recipes that came about somehow – and is continuously evolving – but never got given a very fancy name. However, when Tall asks what’s for dinner and I say, “Those vegetable pastry square thingees”, he knows exactly what I mean, and so the name has kinda stuck.

This is a good meal for those days when you don’t want to go to the supermarket and have a few odds and ends of vegetables lurking in the back of your fridge. I always keep an emergency pack of pastry in the freezer for days such as these!

Vegetable Pastry Squares – serves 2-4

2-4 sheets of pre-rolled flaky puff pastry – one sheet per person
pesto – basil or sundried tomato are nice
4c vegetables, chopped into roughly the same-sized pieces – I usually do a mixture of mushrooms, zucchini, capsicum, onion and tomato, plus eggplant and fresh parboiled beetroot when in season; you can use any veges that take your fancy and that stand up to a decent roasting
olive oil
salt and freshly ground black pepper
75g feta cheese, crumbled – or you can use a nice blue or brie, or leave out the cheese altogether
chopped fresh herbs – I like to use basil or oregano, but thyme and parsley are also good
1T milk

Preheat oven to 180degC.

Line baking trays with baking paper and lay pastry sheets on top. If I am making enough for Tall to take leftovers for lunch, I can get one-and-a-half sheets on one baking tray.

Using the back of a sharp knife, gently score a line 1-2cm from the edge of the each sheet, being careful not to cut all the way through.

Spread a thin layer of pesto onto the inner part of the pastry (ie: leave the border you have just scored clear).

Combine all your vegetables in a large bowl and drizzle with olive oil. Season, and mix well.

Spoon the vegetables on top of the pesto, trying to keep them in an even layer to ensure they cook…well…evenly.

Top with crumbled/torn cheese (if using) and fresh herbs.

Brush milk over the borders (or use an egg wash, if you’re making enough to warrant beating up a whole egg).

Bake for 15-25 minutes, until the vegetables and base of the pastry are cooked through, and the borders are puffy and golden.

Serve hot, warm or cold – whatever tickles your fancy.

These can be made as small or as large as you like, and you can literally add any toppings, just like a pizza. The addition of chopped bacon or cooked chicken or sausage is nice, as is onion jam, a fruit chutney, or tomato relish.

Advertisement