This recipe is great for all the courgettes coming out of your ears! when you dip your toe into growing your own veg and then realise you get tons from a couple of little plants!! we have tons of courgettes and this recipe is a family winner! we’ve had them for lunch, for dinner and for a beach picnic. hope you enjoy them as much as we do.
Ingredients:
1 roll of puff pastry – All butter one has no rubbish added like the other brands do.
1 large Courgette grated
50g Cheese – cheddar and parmesan are a great combo, but feta /ricotta work well too – experiment!
Spring onion – 1 finely sliced
seasoning
1 Tbsp Extra virgin olive oil
1 egg Beaton
(you can add in spinach, cavil Nero, grated carrot, grated beetroot as seasonal optional extras)
Method:
on a clean tea towel grate the courgette and add a pinch of salt. carefully bunch up the tea towel and squeeze all the extra moisture out of the courgette. Unravel and add to a bowl. Grate in the cheese you are using, along with th sliced onion, seasoning and olive oil. Mix well to combine. (if you were adding in extra seasoning veggie, do this now also).
unwrap the puff pastry and using a pizza cutter, cut into 4 even strips. then cut again in half, so you have 8 small rectangles. take a spoon of the mixture and place on one end of each pastry section. egg was the other end around the edges. Now fold over to create a parcel and using a fork seal the edges all round. Prick the top with the fork and place on a lined baking tray. Repeat this until all the pastry has been used.
Brush the tops with the beaten egg and place into the fridge until ready to cook.
heat the oven to 190 degrees and cook for or 20-25 minutes – or until golden brown and puffed up.
Enjoy these parcels hot or cold.
I like to add in left over mashed sweet potato as a great option to reduce food waste in the house. Have fun experimenting with your summer veggies!
