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Yummy Lebanese Veggie Puff Pastry Squares
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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 grams onions, small, cut into 4 wedges each
1 teaspoon thyme leaves, (scant teaspoon), fresh, chopped
1 1⁄2 teaspoons cumin powder
1 1⁄4 teaspoons coriander powder
4 tablespoons olive oil
1⁄4 teaspoon salt
250 grams flat leaf parsley
1 tablespoon coriander leaves, fresh, chopped
2 tablespoons flat leaf parsley, fresh, chopped
4 eggs, plus 1 egg for eggwash
25 grams sour cream
100 grams feta cheese
1 teaspoon black pepper powder
COOKING METHOD
Serves 4
- Preheat the oven to 200°C / 390°F.
- 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.
- 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.
- 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.
- 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).
- 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.
- Preheat the oven to 200°C / 390°F.
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