Christmas Veggie Bakes

Name: Christmas Veggie Bakes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: british

Part of our Festive Favourites recipe series, recipes to enjoy in December and beyond! A special Plate Up festive twist on comfort food dishes. This veggie bake is filled with earthy chestnut mushrooms and sweet leeks, wrapped in a creamy sauce, with sage and thyme. This recipe is also perfect for using up leftovers - get creative with what you have! A sprinkle of breadcrumbs over the puff pastry is a lovely extra touch. Serve with an easy winter ‘slaw. This recipe is part of our Festive Favourites series. Easy midweek meals with a festive twist to whip up in December (and beyond).

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Ingredients

leek 2 (sliced)
chestnut mushrooms 250 g (sliced)
dried sage 1 tbsp
mild cheddar cheese 80 g (grated)
cranberry sauce 2 tbsp
ready rolled puff pastry 320 g
egg 1 (beaten)
breadcrumbs 1 tbsp
red cabbage 200 g (shredded)
carrot 2 (shredded)
red wine vinegar 1 tbsp

Method

Preheat the oven & prep the ingredients

Preheat the oven to 200°C/ 180°C fan.
Thinly slice the leeks and mushrooms.

Cook the filling

Heat a dash of oil in a frying pan over a medium heat. Add the leeks, along with a pinch of salt and pepper and cook for 5 minutes until they start to soften.
Stir in the mushrooms and ⅔ of the dried sage and cook for 3 minutes.
Add 100ml boiling water, along with the cheese. Check the seasoning and adjust to taste.

Assemble & bake the veggie bakes

Cut the puff pastry into 4 rectangles. Place them on a baking tray lined with baking paper (you can use the sheet the pastry comes wrapped in).
Divide the filling between 2 of the pastry rectangles, leaving approx. 1 cm border around the edges. Dot the cranberry sauce on top of the filling. Cover each piece with another piece of pastry.
With a fork, crimp around the edges. Brush with the beaten egg and sprinkle over the breadcrumbs and the rest of the sage.

Make the coleslaw

Meanwhile, shred the red cabbage and grate the carrot. You can quickly shred the cabbage using a peeler.
In a bowl, toss together the carrot and cabbage, dress the ‘slaw with a dash of olive oil, the red wine vinegar and season to taste with salt and pepper

Plate up

Serve the veggie bakes with the coleslaw and enjoy!

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