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Winter Pastry Roll With Kale Pesto

Friday, 2nd February 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is tasty vegan main course that even meat lovers will love! Made with all my favourite
winter ingredients and serve with cranberry sauce.

Preparation Time: 40 minutes plus 1 hour chilling
Cooking Time: 1 hour 20 minutes
Serves: 6 people

Ingredients
1 red onion – peeled and cut into 8 wedges
250g raw beetroot – peeled and cut into small pieces
200g butternut squash – peeled and cut into chunks
4 garlic cloves- unpeeled
6 tablespoons olive oil
3 tablespoons fresh thyme – leaves only
1 tablespoon sumac
250g cooked puy lentils
2 x 180g pack whole cooked chestnuts – roughly chopped
250g kale
Juice of 1 lemon
2 x 320g ready rolled puff pastry
~
2 tablespoons almond milk
3-4 tablespoons sesame seeds

Method
1) Pre-heat the oven to 180C/ 350 F/ Gas mark 4.
2) Toss the onion, beetroot, squash and garlic in 2 tablespoons olive oil and season
with thyme, sumac and salt and pepper.
3) Roast for 45 minutes or until the vegetables are tender but still retain their shape,
then stir in the lentils and half the chestnuts.
4) Squeeze the garlic from the skins, reserve half and squash the other two into the
lentil mixture. Leave to cool completely.
5) Bring a large pan of salted water to the boil, tip in the kale, cook for 1 minute until
wilted, then drain under cold water until cool. Squeeze all the water from the
kale, then put it in the small bowl of the food processor along with the reserved
garlic cloves, chestnuts, lemon juice, olive oil and salt and pepper.
6) Blitz to a thick paste like pesto and season to taste. Divide mixture into two.
7) On a lightly floured work surface unravel the two sheets of puff pastry.
8) Spread the kale pesto along the pastry base and then top with the cooked
vegetables.
9) Brush all borders with some almond milk, fold over the ends, then carefully roll
the pastry lengthways to completely encase the filling into a roll.
10) Place on a baking sheet lined with parchment paper.
11) Brush the top with the remaining almond milk, sprinkle with a little sumac and
sesame seeds.
12) Bake for 30 - 35 minutes on 200C/ 400F / Gas mark 6 or until crisp and golden.

Garnish: Scatter with thyme leaves and flaky sea salt.

 

Check the latest cookery classes and events for singles. www.jewishcookery.com

Denise Phillips - Professional Chef and Cookery Writer
           T : 01923 836 456                 
E : [email protected]
W : www.jewishcookery.com

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