Tip: This is a great way to use up leftover, cooked vegetables. There are no rules, simply use whatever you like.
* Puff pastry can be purchased in a ready rolled format or in blocks. If purchasing in block form, use 250g and roll out to 5 or 6 mm thickness before cutting into discs. A pastry cutter or small plate can be used as a guide to do this. Place the discs on to a 20 cm baking tray are refrigerate for 20 minutes before baking. For an even, golden-brown glaze, brush evenly with egg-wash (an egg yolk mixed with a tablespoon of milk). Using the tip of a small, sharp knife, score the pastry in opposite diagonal lines to create a diamond pattern. Refer to the finished picture to get a visual impression.
- Puff Pastry Discs
- 4 x 10cm diameter puff pastry discs* (see tip)
- Tomato Sauce
- 2 tbsp oil, ideally olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely grated or crushed
- 400g tin chopped tomatoes
- ½ tsp dried oregano, basil or mixed herbs
- ½ tsp caster sugar
- Vegetables (for example)
- 1 onion, diced
- 200g pre-boiled potatoes, diced
- 100g pre-cooked cauliflower florets
- 100g peppers, sliced (red, yellow or green)
- 100g mushrooms, thickly sliced
- 50g baby spinach
Close crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 180°C and setting the time to 5 minutes. Select START/STOP to begin.
After 5 minutes, place pastry discs on reversible rack, making sure rack is in the lower position. Place rack inside pot.
Close crisping lid. Select BAKE/ROAST, set temperature to 180°C and set time to 10 minutes. Select START/STOP to begin.
When cooking is complete the pastry discs will be aerated and a golden brown colour. Transfer the discs onto a cooling rack.
Select SEAR/SAUTÉ and set to MED. Select START/STOP to begin. Add the oil and let it heat for 2 minutes.
Add the onions, followed by the garlic and fry for around 8 minutes until soft and translucent. Stir regularly using a plastic or rubber spoon or spatula.
Add the tomatoes, herbs and sugar and cook for 5 minutes, stirring regularly.
Stir in a splash of water to loosen the sauce, if needed, and season to taste.
For a thicker sauce, leave as it is. For a smoother sauce, as per the one in the picture, blend using a hand-blender or food mixer.
Pour into a jug or saucepan to keep warm.
Select SEAR/SAUTÉ and set to MED. Select START/STOP to begin. Add the oil and let it heat.
Add the onions and fry for 8 minutes until lightly coloured.
Add the peppers and continue to cook for another 3 minutes, stirring regularly.
Add the potatoes and mushrooms, cook for another two minutes and then add the cauliflower florets for a further 2 minutes, stirring gently to avoid damaging the vegetables.
Finally, add the baby spinach (other leaves could be used, adding a splash of water to loosen the ingredients slightly, if needed, and season to taste.
Place a ladle of tomato sauce into the centre of pre-warmed plates. Place a spoonful of the mixed vegetables in to the centre of the sauce and place a disc of the puff-pastry on top to finish.