Monday, 13 June 2011

Roasted Pepper Rolls


Eating pastry may not be everybody's idea of healthy living but these delicious Roasted Pepper Rolls are packed full of fresh vegetables and, unlike sausage rolls, contain no meat, dairy or animal fat.

When you eat as much fresh produce as I do, most of which is organic and freshly picked from my garden, having the occasional pastry treat is not such a bad thing in my book!   Eaten together with a generous plateful of salad,  these Italian style "sausage" rolls make a wonderful lunch and always seem to go down well with everyone I know!

The combination of red, yellow and green peppers looks really attractive too. You could also substitute an aubergine for a couple of the peppers, cooked the same way just cut into 1cm cubes before baking.

Whilst I always make my own shortcrust pastry, I do buy puff pastry as long as it's dairy and animal free, such as Jus-Rol pastry. 


Ingredients                Makes about 12


4 peppers, any colour
3 red onions
3 tbsp olive oil
500g Jus-Rol Puff pastry
Salt and Pepper


Method

Preheat the oven to 220C/200C fan/Gas Mark 7.

Cut the peppers in half and remove the seeds.  Cut into pieces and spread out on a very large baking sheet (or 2 smaller ones) 

Peel the onions and cut each one into about 8 wedges. Place on the tray with the peppers and drizzle with olive oil.


Bake for about 20 minutes until soft but not brown.


When the cooked vegetables have cooled down a little, transfer to a chopping board, season with salt and pepper and chop finely.


Roll the pastry out fairly thin on a lightly floured surface to form an oblong shape.  Cut in half lengthways.

Spoon the chopped vegetables equally along each strip, slightly off centre. Then, using a knife or your fingers, pile into a rounded sausage shape.


Fold the pastry edge nearest to you over the top of the vegetables.  Brush the other edge with a little cold water and roll the sausage away from you to overlap and seal the pastry.


With the sealed edge underneath, cut diagonally into 5 or 6 individual rolls.  Make 2 or 3 diagonal cuts on the top of each roll either with scissors or a knife and place on a baking sheet.


Brush the top of each roll with water then bake in the oven for about 20 minutes until well-risen and golden.

Delicious served hot straight from the oven. 


Store the pepper rolls in the fridge and, if possible, reheat slightly before serving.

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