Mediterranean vegetable wellington

Ingredients

• 2 tbsp extra virgin olive oil
• 1 red onion, finely chopped
• 3 garlic cloves, crushed
• 1 large eggplant, cut into 1.5cm pieces
• 2 zucchini, finely chopped
• 310g jar roasted pepper strips, drained well, roughly chopped
• 1/2 cup drained sun-dried tomatoes, finely chopped
• 2 tbsp finely chopped fresh flat-leaf parsley leaves
• 1/4 cup finely chopped fresh basil leaves
• 1 cup fresh ricotta
• 2 tbsp finely chopped pitted Sicilian olives
• 2 eggs, lightly beaten
• 5 sheets frozen butter puff pastry, partially thawed
• Steamed greens, to serve
• Select all ingredients

Method Steps

• Step 1Heat oil in a frying pan over medium-high heat. Add onion, garlic and eggplant. Cover. Cook, stirring occasionally, for 6 minutes or until eggplant softens. Stir through zucchini. Transfer to a tray. Refrigerate for 15 minutes to cool. Transfer to a bowl. Add peppers, tomato, parsley, basil, ricotta, olive and half the egg. Season. Stir to combine.
• Step 2Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper. Place two sheets of pastry, side by side, slightly overlapping, on tray. Press pastry together to secure. Spoon ricotta mixture onto centre. Shape into a 30cm-long log.
• Step 3Place 2 of the remaining pastry sheets side by side, slightly overlapping, on a flat surface. Press pastry together to secure. Carefully top ricotta mixture with pastry, pressing around edges to enclose filling. Trim edges. Roll and pinch edge together to seal. Cut 3cm- and 5cm-long leaves from remaining pastry sheet. Brush top of pastry with egg. Using picture as a guide, arrange leaves on top. Brush leaves with remaining egg. Season. Refrigerate for 30 minutes.
• Step 4Bake for 35 to 40 minutes or until pastry is golden. Stand on tray for 5 minutes. Transfer to a serving board. Slice and serve with steamed greens.