I made this little gem of a dish a while ago and thought it was about time that I posted it. A lovely friend of our who is very creative with artwork and in the kitchen gave us a bottle of home-made chilli jam at Christmas time. This jam is lovely – sweet at first but definitely with a bite and just my kind of things. We have had it with cheese and biscuits and the combination works really well.
The evening that I made these parcels, I thought I’d be a little more creative with the chilli jam. It was on a night that I go to pottery class which meant I had about a 30min window between when I returned from work to prepare for this dish. I decided I’d have the parcels on a bed of roast vegetables so I chopped and prepared them. I also made the parcels ready to bake. The cooking of the dish I left in the hands of my darling husband. I trust him a lot more than myself not to burn stuff in the oven and sure enough, he delivered and they were the most delicious roast vegetables I’ve ever had. The parcels, of course, were the icing on top of the roast vegetable cake. As an added bonus, I didn’t have to scrape any black bits off my food – hooray !
I was so hungry when I returned from pottery that I didn’t stop to take a picture of the finished item when it was nicely plated. Instead, I have one of the lunch I took to work the next day. Do try it and let me know what you think at email@example.com
For the parcels
375gm (1 pack) of ready-rolled puff-patry sheet (use “light” sheets if you can find them, they are not as greasy)
4 tablespoons of chilli jam
50-80 gms of brie or more if you like it (I used a French brie I got from the deli counter at Sainsbury’s)
For the roast veggies
2 medium sized potatoes, chopped into 2.5 cms chunks
1 sweet potato, chopped into 2.5 cm chunks
2 medium carrots, chopped into 2.5 cms chunks
1 large zucchini/courgette, chopped into 2.5 cms chunks
1 yellow pepper/capsicum, chopped into 2.5 cms chunks
1 red capsicum, chopped into 2.5 cms chunks
1 large red onion, chopped into 2.5 cms chunks
springs of fresh rosemary
3-4 cloves of garlic, still in their skins
4 tablespoons of oil
handful of salad leaves (I used baby spinach)
1. It says it all in the picture above ;). Start by preheating the oven to 180ºC.
2. Toss the root vegetables – potatoes, carrots and sweet potatoes and garlic cloves in 2 tablespoons of oil. Place them on a tray and bake for 20mins until they start to sweat. Turn the vegetables so that their undersides are now facing up.
3. Add the soft vegetables – capsicum/peppers, onions, zucchini/courgettes to the vegetable mix along with the rosemary and remaining oil to the tray in step 2. Cook for 35-45 mins until the root vegetables have gone brown and the soft veggies are sweating.
4. While the veggies are cooking, prepare the pastry. Cut the ready rolled puff pastry sheet into 4. Spread a tablespoon of chilli jam across the pastry sheet so it reaches all the edges (Picture 1 below).
5. In the centre of each rectangles, place 3-4 pieces of brie (or more if you like it – Picture 1 below).
6. Fold each parcel like an envelope using the steps shown in pictures 2 & 3 below. If it is easier, place the rectangle in front of you such that one of the corners is pointing at your belly button. Start with that corner and fold it upwards and away from you. Then, fold in the left and right hand corners over the first fold. Finally, tuck the remaining corner into the centre to form and envelope like shape (Picture 4). I think I even cut some leaf-shaped bits of pastry and stuck them on top as decoration though the baking process hid them in the rest of the layers of puff pastry (they are just about visible in pictures 4 & 5 below).
7. Place the parcels on a separate tray in the oven while the vegetables are about 15 mins from being done. This will ensure that the veggies and pastry are ready at the same time.
8. To serve, place salad leaves on your dinner plate. On the leaves, plate a generous serving of roast veggies and grind some black pepper onto them. If you like feta, you can add this to the roast veggies too. Place one or two chilli and brie parcels on top of the veggies and dive right in.
Well that’s what I did!
Tips:If you’d like to make a gluten free version of this dish, try toasting brie and chilli jam (until bubbly and melting) between some gluten-free English muffins or gluten-free tortillas and serve them on top of the roast vegetables!