Greek Style Veggie Mince and Cheese Roll
with Roasted Garlic Yogurt, Zesty Spiced Chips and Salad
Inspired by some of the world's most popular street food, this tasty Greek Style Veggie Mince and Cheese Roll is perfect for a casual sharing-style vegetarian dinner.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
450 grams
Potatoes
1 sachet(s)
Roasted Spice and Herb Blend
3 unit(s)
Garlic Clove
1 unit(s)
Lemon
2 unit(s)
Unconventional Plant-Based Burgers
(Contains Soya May contain Cereals containing gluten)
100 grams
Greek Style Salad Cheese
(Contains Milk)
1 unit(s)
Medium Tomato
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
30 grams
Honey
5 grams
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the roasted spice and herb blend, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
While the chips roast, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the parcel on a baking tray until soft, 10-12 mins.
Meanwhile, zest and cut the lemon into wedges.
Break up the plant-based burgers into a large bowl and combine with the remaining roasted spice and herb blend. Crumble in the Greek style cheese, add half the lemon zest and mix well.
Lay your pastry sheet on a large baking tray with its baking paper beneath.
Roll your veggie mince mixture into a log shape roughly 20cm long and place it on one side of the pastry sheet. Use your fingers to evenly flatten.
Fold the pastry over the filling to enclose it, gently pressing down the edges with the back of a fork to seal the 3 open sides. Poke 3 holes along the top with a sharp knife. TIP: Brush the top of the pastry with a little milk if you have some.
Bake on the middle shelf of your oven until golden, 20-25 mins.
Meanwhile, cut the tomato into 1cm chunks.
In a medium bowl, combine some lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Stir through the tomato chunks and season with salt and pepper. Set aside for later.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Add the roasted garlic to a small bowl, stir in the yoghurt and add a squeeze of lemon juice. Season with salt and pepper.
Once your pastry roll has been removed from the oven, drizzle over the honey, sprinkle over the sesame seeds and allow to rest for a few mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Just before you're ready to serve, toss the baby leaves through the dressing.
Sprinkle over the remaining lemon zest over the chips.
Slice your pastry roll in half and transfer to your serving plates.
Serve with your chips and salad alongside.
Drizzle the roasted garlic yoghurt over the pastry parcel.
Enjoy!
