Ingredients for 4 servings:
400 g colourful peppers
150 g courgettes
75 g princess beans
100 g broccoli
1 onion
1 tbsp butter
salt, pepper
200 ml vegetable stock (instant)
1 clove of garlic
½ bunch oregano
200 g double cream cheese
1 tbsp tomato purée
1 roll (275 g) puff pastry
2 tbsp breadcrumbs
1 egg yolk
Also:
Oregano to garnish
Preparation:
1. Clean and wash the vegetables. Finely dice the peppers and courgettes, cut the beans into small pieces and broccoli into florets. Peel and finely chop the onion.
2. Melt butter, sauté onion, add prepared vegetables, season with salt and pepper. Add the stock, cover and cook for about 7 minutes. Drain well and leave to cool completely.
3. In the meantime, peel the garlic and press it through a press. Wash the oregano, shake dry and chop. Mix the garlic, oregano, cream cheese and tomato purée. Season with salt and pepper, leave to stand for a while, stir in the vegetables.
4. Unroll the dough roll onto a baking tray, sprinkle breadcrumbs in the middle of the long side. Spread the cream cheese mixture on top. Fold the sides of the pastry over the filling and brush with beaten egg yolk.
5. Bake in a preheated oven (E.-Herd: 200°C/ Gas: Level 3) for approx. 30 minutes. Divide into approx. 8 pieces and serve immediately garnished with oregano.
Preparation time approx. 1 hour (plus waiting time)
Nutritional values per portion approx.:
Calories: 577
Joule: 2415
Protein: 12,9 g
Fat: 44,3 g
Carbohydrates: 32.1 g
(FoodCentrale by ddp images)
