Roast Vegetable and Goats Cheese Puff Parcels

Wed, 2 July 2025

Roast Vegetable & Goats Cheese Puff Parcels

Serves 4

Ingredients:

• 375g (1 roll) readymade puff pastry
• Egg wash
• 2 tbsp balsamic vinegar
• 2 tbsp soy sauce
• 4 tsp sun-blushed tomatoes
• 6 torn basil leaves
• 150g soft goats cheese
• 2 tsp basil pesto
• Balsamic reduction to garnish
• Salt and pepper
• Salad greens and dressing

 

For step 1:

• 4 tbsp Olive oil
• ½ red pepper, diced
• 1 medium red onion, diced
• 130g baby corn, diagonal cuts
• ½ aubergine, deseeded and cunt into cubes
• 1 punnet white beech mushrooms

 

For step 2:

• 1 medium carrot, sliced and blanched
• 125g cauliflower florets, blanched
• 125g tender stem broccoli, blanched
• 4 cloves garlic, crushed whole and peeled

 

For step 3:

• 1 green courgette, deseeded and diced into cubes
• 1 yellow courgette, deseeded and diced into cubes
• 1 chilli deseeded and diced

 

Instructions:

1. Pre-heat the oven to 220°C.

2. Unroll the pastry and cut into 4 even squares (you may need to trim the pastry to get the square shape).

3. Fold over the corners as demonstrated to create 4 x "basket turnovers". Brush with egg wash.

4. Bake in the oven on baking parchment in a flat tray for 18 minutes @ 220°C or until risen and golden brown. Remove from the oven to rest once cooked.

5. While the pastry is cooking, heat your ovenproof pan, coat the "Step 1" vegetables with the oil and fry in the pan to colour for 5 minutes

6. Add the "Step 2" pre-blanched vegetables now and the garlic, cook for a few minutes.

7. Deglaze with balsamic vinegar & soy sauce and season.

8. Add your "Step 3" vegetables, mix in and transfer pan to the oven to roast for 5-10 minutes, then remove and mix again.

9. Add the tomatoes & roast for a further 3-5 minutes, remove from the oven and mix in torn basil while the vegetables cool. Check Seasoning

10. In the cooled pastry squares, remove or press down the pastry centres to form a hollow. Lightly fill each one with a little pesto and then top with the warm roasted vegetables

11. Crumble the cheese over the roast vegetables and bake for 3-4 minutes in the same oven reduced to 180°C.

12. Dress and serve with green salad and drizzle with balsamic glaze.