Baked Vegetable Ragout in Puff Pastry
Ingredients
- Ingredients
- sunflower oil (cold pressed)
- 100 grams potatoes (peeled and grated)
- 1 onion (finely chopped)
- 50 grams Frozen pea
- 100 grams carrots (finely chopped)
- 1 Tbsp Red Curry paste (found in the Asian foods department)
- 7 Tbsps water
- 1 Tbsp Tomato paste
- 10 sheets Filo dough
- 300 milliliters Natural yogurt
- 1 tsp rosemary
- 1 tsp Basil
- salt
- peppers (freshly ground)
Preparation steps
Preheat the oven to 180° C (approximately 350° F). Heat 2 tablespoons of oil in a pan and sauté all the vegetables over medium heat for about 5 minutes, stirring often. Add the water, then stir in the curry paste and tomato paste, and cook, covered, over low heat for another 5 minutes. Season with salt.
Place the puff pastry on a flat working surface and cut each in half. Brush with some oil. Place about 1 tablespoon of the vegetable mixture in the center of each and gather up the dough into a bag and pinch to close. Place the puff pastry on a baking sheet lined with baking paper. Bake at 400 degrees for about 20 minutes, or until golden brown. Mix the yogurt with mint sauce. Season with salt and pepper and serve with the stuffed puff pastries
Alternatively, whisk the yogurt with 2 teaspoons oil and mint leaf puree. Season with salt and pepper.
