Monday, 21 January 2013

{January Joy - 21st Jan}

Today's #JanuaryJoy prompt from Florence Finds is to 'try a new vegetarian dish (or week)'.

I was at a Pampered Chef party fairly recently and purchased the round stone for baking pizzas, bread etc. At the party we were shown how to make a vegetarian pastry ring and I was amazed at how simple it was, and the end result was pretty impressive (I was slightly distracted by the children, but think I'll be able to recreate it).

Here's the recipe:

Mediterranean Vegetable Pastry Ring


1 tin/jar roasted artichoke hearts, chopped
1 small red pepper, seeded and chopped
2 spring onions, thinly sliced
50g sun dried tomatoes in oil, drained and snipped
50g pitted black olives, sliced
60g feta cheese, crumbled
125g mozzarella cheese
2 tsps dried Italian herb seasoning
1 clove garlic, pressed
2 x fresh ready to bake croissant dough
1 egg white, lightly beated


Preheat oven to 190 deg C.

Combine artichokes, red pepper, spring onion, tomatoes, olives, feta cheese, mozzarella cheese, herb seasoning and garlic and mix well (if I remember correctly my Pampered Chef consultant blitzed the ingredients in a food chopper).

Unroll croissant dough and arrange on the stone  with the widest edge towards the centre of the stone and the narrowest points hanging off the edge.

Add the filling onto the pastry ring.

This is the Turkey Cranberry Wreath, but it shows you how to lay out the croissant dough

Bring the outside points of the dough triangles up and over the filling and tuck under.

Brush egg white over the top of the ring using a pastry brush.

Bake for 20-30 minutes until golden brown.

Serve with salad.

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