Roast Vegetable Parcels - Panasonic NN-CS596S Operating Instruction And Cook Book

Roast Vegetable Parcels

Serves 4
Dish: bowl
Oven Accessory: no accessory then Pyrex® tray on wire shelf in
lower position then greased enamel shelf in lower position.
Ingredients
200g (7oz) can chopped tomatoes
10 ml (2tsp) tomato puree
700g (1lb 8oz) mixed vegetables e.g. sweet potato, red
pepper, leeks, aubergine,
1 clove garlic, crushed
30 ml (2tbsp) olive oil
25g (1oz) pine nuts
50g (2oz) gruyere cheese, grated
100g (4oz) Boursin® cheese
15 ml (1tbsp) single cream
350g (12oz) ready made puff pastry
1 beaten egg to glaze
Cooking method
Place the chopped tomatoes and puree in a bowl. Place on base of oven and cook on
HIGH MICROWAVE for 5 mins then MEDIUM MICROWAVE for 7-8 mins or until mixture is
reduced in volume and thickened. Fill the Steam Water Tank. Cut vegetables into even
sized chunks and toss with the garlic and oil. Place on the Pyrex® tray on the wire shelf
and cook on AUTO PROGRAM VEGETABLES ROASTED or CONVECTION 220°C +
GRILL 2 + STEAM SIMMER for 30mins. Turn halfway and refill Steam Water Tank.
Mix the tomato sauce with the cooked vegetables and pine nuts. Preheat oven empty on
CONVECTION 220°C. Mix together the gruyere cheese, Boursin® and single cream. Roll
out pastry until it measures approx 30cm (12")square. Divide into 4 equal squares. Place
of the vegetable mixture in the centre of the square and top with
1/4
mixture. Bring the corners of the pastry to the centre, pressing the edges together. Seal
with water and glaze with beaten egg. Place parcels on enamel shelf and cook on
CONVECTION 220°C for 20-25 mins or until golden and cooked through.
of the cheese
1/4
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Vegetables