Veggie Pastry Spirals
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 14 ozs Puff pastry (frozen)
- ⅔ cup tomato puree
- 2 Bell pepper (yellow and red, diced)
- 1 onion (chopped)
- 1 clove garlic cloves (finely chopped)
- 2 Tbsps olive oil
- 2 Tbsps fresh parsley (chopped)
- 1 tsp dried oregano
- 2 balls Mozzarella (diced)
- 4 Tbsps Parmesan (grated)
- salt
- freshly ground peppers
Preparation
Kitchen utensils
1 Pot, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Slotted spoon, 1 Ladle, 1 Citrus juicer
Preparation steps
1.
Preheat the oven to 200°C (180° fan) | 400F | gas 6. Defrost the puff pastry.
2.
Sauté the pepper together with the onions and garlic in hot oil for about 5 minutes until all liquid has evaporated. Remove from the heat and let cool. Mix in the herbs and the cheese and season with salt and pepper.
3.
Roll out the puff pastry to a rectangle 12 x 8 ins (35 x 20 cm). Spread the tomato puree over the puff pastry, leaving a 1 inch ( 2 cm) edge free all the way round. Spread the bell pepper filling over the top.
4.
Wet the edge of the puff pastry with a little water and roll up, pressing the edge down firmly. Cut 12 pinwheels and place on a cookie sheet lined with parchment paper.
5.
Bake in the oven for about 20 - 25 minutes until golden brown.
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