All you need is a packet of puff pastry and some veggies and you can create the most magical dishes. This is another meatless option for those days that you don’t want to eat meat but also need it to be easy and quick.
50g salted butter
2 tbsp EVOO
1 leek, sliced, white part only
1 red onion, sliced
1 tbsp brown sugar
2 cloves garlic, crushed
100g button mushrooms, sliced
2 teaspoons balsamic vinegar
1 tablespoon pomegranate molasses
10g fresh thyme leaves, (keep some for garnishing)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 puff pastry sheet
1 tablespoon sesame seeds
1 tablespoon milk
20g soft goats cheese
30g watercress leaves
- Pre heat oven to 200C fan forced. Place a sauté pan on medium low heat and add EVOO & salted butter. Sauté leek and onion until soft and translucent, add brown sugar and stir through followed by garlic.
- Turn heat up to medium and fold through mushrooms followed with balsamic vinegar, pomegranate molasses and thyme. Season with salt & pepper. Allow mixture to slightly cool.
- Place your puff pastry on a lined baking tray and spread the mixture evenly allowing a 2cm border. Brush the outer edge of the puff pastry with milk and sprinkle sesame seeds (you could use poppy seeds or fennel seeds etc)
- Bake for approximately 20 minutes or until golden. Once baked slice into serving portions and top with fresh watercress and crumbled goats cheese.
Replace watercress with baby rocket leaves
Swap goats cheese with Danish feta