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Vegan Christmas Leftovers Pastry Recipe
This is an easy and delicious way to use up your leftover Christmas vegetables without eating roast dinners for days after Christmas or letting them go to waste.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 378 kcal
Ingredients
- 1 medium potato
- 3 parsnips
- 1 large carrot
- 3 heaped tbsp tomato puree
- ½ tsp dried thyme
- 1 sheet gluten free puff pastry
Instructions
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If you don’t have precooked leftover vegetables, follow the recipe linked above.
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Preheat your oven to 200°C/gas mark 6
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While the oven is heating up, remove the pastry from the fridge and remove from packaging. It’s easier to work with at room temperature.
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Cut the pastry sheet in half, leaving it on the paper it was originally rolled in.
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Spread the tomato puree evenly over one of the halves, the add your vegetables evenly over that. Sprinkle the thyme over them, then carefully add the other half over the top, make sure that the edges meet.
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Tuck the top sheet over, use a fork to press the edges down, then brush them very lightly with some sunflower oil or melted coconut oil to replace the egg wash. Lightly slice the top sheet, then place on a baking tray, with the lining paper and place in the oven for approximately 35 minutes until the pastry is cooked and golden.