Tags
basil, beef tomato, chilli, emmental, mixed herbs, mushroom, olive oil, pastry, peppers, prosciutto, ready rolled, ruff puff pastry
I was rummaging through the freezer and writing out my shopping list the other day when I found half a packet of ready rolled rough puff pastry, (I’m not a great fan of making pastry, I find it quite boring so anything like flaky or ruff puff I buy ready rolled) I’d used the other half to make a chicken and ham lattice pastry thing a while ago, and I thought I’d better use this up before it got freezer burn.
I also had some emmental that was going a bit dry round the edges, an over ripe beef tomato and a packet of continantal meats that I’d bought and forgotten what I was going to use them for, so, with the addition of some mushrooms that had seen better days and some peppers that had not and a handful of basil…
Mediterranean flan type thing.
I roughly chopped up the peppers, onion and mushrooms, put them on an oven tray with a drizzle of olive oil and some mixed herbs and roasted them for 10 minutes, when done I simply heaped them onto the pastry along with the prosciutto, I decided not to use the chorizo or salami after all and just ate a few bits while I was waiting instead. I tore up the cheese, added half the tomato and some basil.
Then I put it in the oven and realised I had forgotten to add garlic, durrrr..
nevertheless it turned out really nice, we had it warm for lunch, it really didn’t take any time at all.
Ray Jones said:
Man oh man this looks good. Thanks
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Jess said:
Simple yet delicious!! Now you have me thinking I should keep a stash of puffed pasty in my freezer for improvisations like this. Yum.
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sh0werstorm said:
lol.. I know what you mean, It’s not something I’d bother to make if I had to make pastry too..
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Jess said:
Well puff pastry falls into the realm of baking and I’m not much of a baker…although it’s on my bucket list. To me, baking is Science (very precise measurement) whereas cooking is Art. I learned to cook watching my grandmother (who lived with us) and measure very little (except the proportion of rice to water, etc.); most things are done by eye and taste as she did. And I know well enough that puff pastry from scratch takes time…. so yes, it’s either packaged…. or if I want a good Beef Wellington I’ll just go out for it.
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sh0werstorm said:
I couldn’t agree more, I’m rubbish at baking but have decided to keep persevering with it in the vague hope I suddenly get it.. lol
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