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  • Yummy Lebanese Veggie Puff Pastry Squares

    Think about it as the best Veggie Pizza with a Twist, Lebanese Style 😋 Yummy

    You may also like to try:

    Lebanese Seven Spice

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  • RECIPE

    INGREDIENTS

    2 yellow bell pepper, cut into 1/2 inch strips
    2 red bell pepper, cut into 1/2 inch strips
    150 gram onions, small, cut into 4 wedges each
    1 teaspoon thyme leaves, (scant teaspoon), fresh, chopped
    1 1/2 teaspoon cumin powder
    1 1/4 teaspoon coriander powder
    4 tablespoon olive oil
    1/4 teaspoon salt
    250 gram flat leaf parsley
    1 tablespoon coriander leaves, fresh, chopped
    2 tablespoon flat leaf parsley, fresh, chopped
    4 eggs, plus 1 egg for eggwash
    25 gram sour cream
    100 gram feta cheese
    1 teaspoon black pepper powder

    COOKING METHOD

    Serves 4
     

    1. Preheat the oven to 200°C / 390°F.
       
    2. Place both types of bell peppers along with onion wedges in a medium mixing bowl. Add thyme, cumin powder, coriander powder, olive oil, and salt and mix well till coated. Spread out evenly on a baking tray and place in the hot oven for 30 to 35 minutes or until the vegetables are roasted and slightly charred in places but still soft. Remove from the oven and add ½ tablespoon coriander leaves and 1 tablespoon flat leaf parsley and mix.
       
    3. In the meanwhile, divide the puff pastry in to 4 equal parts and using a rolling pin, roll them out to 6” squares. Place on a greased or parchment-covered baking tray and place in the refrigerator for 30 minutes.
       
    4. Remove from the refrigerator and brush egg on to each square generously as an egg-wash. Slather the sour cream onto the top of the puff pastry squares, leaving a clear ¼” border at the edges.
       
    5. Divide the roasted vegetable into 4 equal parts. Spread 1 part on each rolled out puff pastry square, leaving a small circular gap in the center (this will be where the egg will be placed later).
       
    6. Bake the squares at 200°C for 13 to 15 minutes until slightly risen and beginning to brown very slightly around the edges. Remove and crack 1 egg on to the center of each square and carefully place back in the oven for 5 to 6 minutes. The egg should just about set and still jiggle in the center. Remove from oven and quickly drop small dollops of feta cheese on the roasted vegetables. Sprinkle with pepper and remaining fresh coriander leaves and parsley. Serve immediately.
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