recipes
Vegetarian puff pastry tranche
2020-12-12
Ingredients
- 1 packet pre-rolled square puff pastry sheet
- 1 egg, beaten (Le Naturelle)
- 75g cranberry sauce
- 1 onion
- 3 cloves garlic
- 200g Gozo gibniet (Hanini)
- 100g frozen spinach, defrosted (Emborg)
- 120g cooked chickpeas
- 80g frozen mango cubes, defrosted
- 10 dried figs, sliced
- 4 tbsp. chopped walnuts
Method
Cut the pastry in a large rectangular shape, place on a greased baking tray and use a fork prick the pastry all over. Use the trimmings to double the edges height by cutting strips. Brush the pastry with the beaten egg and bake in the oven at 200°C for 20-25 minutes, or until lightly browned. Whilst still warm, brush the base with cranberry sauce. Heat the olive oil in a pan and sauté the garlic and onion for 3 minutes to soften. Squeeze out any water from the defrosted spinach and add to the pan along with the chickpeas and mango. Spoon this mixture onto the cooked tranche and decorate with slices of gibniet, figs and walnuts. Bake in the oven for 5 minutes until the cheese is melted and serve.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.