Chermoula Spiced Roasted Vegetable Puff Pastry Pie
with Mash and Greek Style Cheese
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
½ pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 unit(s)
Aubergine
(May contain Celery)
1 unit(s)
Red Onion
1 sachet(s)
Mixed Herbs
1 unit(s)
Bell Pepper
(May contain Celery)
1 sachet(s)
Chermoula Spice Mix
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
450 grams
Potatoes
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the puff pastry from your fridge and allow to come up to room temperature.
Trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.
Halve and peel the red onion, then cut each half into 3 wedges.
Pop the aubergine and red onion onto a baking tray. Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the veg on the top shelf until soft and golden, 18-20 mins. Turn halfway through.
Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
When the aubergine and red onion have been roasting for 5 mins, remove the tray from the oven.
Add the pepper strips with a drizzle of oil, toss to coat, then roast for the remaining time, 13-15 mins. TIP: Use two baking trays if necessary.
While everything roasts, chop the potatoes into 2cm chunks (peel first if you prefer).
In the meantime, heat a drizzle of oil in a large frying pan on medium-high heat. Add in the chermoula spice mix and cook until fragrant, 30 secs.
Add the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine, bring to the boil and simmer until thickened slightly, 3-4 mins. Set aside for later.
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Once the veg have finished roasting, stir through the tomato sauce and crumble in the Greek style salad cheese.
Transfer the mixture to an appropriately sized pie dish. Cover with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.
Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.
Bake your pie on the top shelf of your oven until golden brown, 15-20 mins.
While the pie bakes, add the potatoes to the boiling water and cook until you can easily slip a knife through, 15-20 mins.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
When everything's ready, share the pie between your plates.
Serve the mash alongside.
Enjoy!
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