Serves
4
Can be Vegan
Ingredients
450g/1lb puff
pastry, thawed if frozen
flour for rolling out
1 medium courgette, sliced
1 medium aubergine, cut into ½" cubes
1 red pepper, cut into ½" cubes
225g/8oz shallots, peeled and cut in half (or quarters depending on size)
8 cloves garlic, peeled and left whole
225g/8oz smoked tofu, cut into small cubes
salt and freshly ground black pepper
60ml/4tbsp olive oil
2 tbsp pine kernels
1 free range egg, lightly beaten or 1 tbsp soya flour and 2tbsp
water
sesame or poppy seeds to decorate
Note: If you prefer
you could use marinated tofu in place of smoked or for a non-vegan
version you could leave out the tofu and top the vegetables with
pieces of vegetarian Brie just before enclosing in pastry.
Method
Preheat oven
to 200C/400F/Gas 6
Arrange the vegetables
on a baking tray together with the smoked tofu. Drizzle with olive
oil and bake until the vegetables are tender and starting to char
slightly. Season and leave to cool.
Gently toast
the pine kernels under the grill until golden. Mix into the vegetables.
Roll
out the pastry 225g/8oz at a time, to an oblong 20cm x 32cm (8" x13")
and place on a greased baking tray. Arrange half the filling down
the centre of each piece. Cut strips 1cm (½") wide on
either side of the filling leaving 1cm (½") uncut on
either side of the filling. Bring alternate strips over to enclose
the filling, securing with egg wash or soya flour paste.
Brush the top
of the pastry with egg wash or soya paste and decorate with sesame
or poppy seeds.
Bake in the preheated
oven for 20-25 minutes until golden. © Copyright
The Vegetarian Society 1997
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