Recipe: Vegetable Wellington

Mar 8 2008 by Connor Armstrong, Liverpool Daily Post

MADE using roasted Mediterranean vegetables with feta cheese in a light puff pastry wrapping, this vegetarian dish looks and tastes delicious.

Ingredients

1 red, 1 green and 1 yellow pepper

½ kg courgettes

125g feta cheese

Packet of puff pastry

Method

1. Chop peppers roughly into 3cm squares. Top and tail courgettes. Split them down the middle and slice into thick quartered pieces

2. Pan fry the vegetables with two spoonfuls of olive oil for 10 minutes on medium heat.

3. Flavour with dried basil, oregano and salt and pepper to taste. Take away from the heat and cool.

4. With a rolling pin, roll out the puff pastry to three times its original size and cut into three pieces.

5. With each piece, place a slice of feta cheese near the bottom centre of the rectangle of puff pastry. Place about 3tbsps of the vegetable mix on top of the feta and lift the bottom half of pastry over to meet the top, tuck in the sides and pressing down firmly.

6. Brush with beaten egg and cook for 15 minutes at 180°C.

* CONOR ARMSTRONG is head chef at OSQA restaurant and deli, on Liverpool's Oldham Square