Roasted Vegetable & Cheddar Plait
6
30
MINS
MINS
Metric
Imperial
INGREDIENTS
| 25g | Trex |
| 350g | Butternut squash, peeled, deseeded and cut into small chunks |
| 1 | Red or yellow pepper, deseeded and chopped |
| 1 | Onion, chopped |
| 1 tsp | Cumin seeds (optional) |
| 6 | Cherry tomatoes, halved |
| 75g | Mature Cheddar cheese, grated |
| 1 tbsp | Chopped fresh thyme |
| 1 tsp | Sesame seeds, for sprinkling |
PASTRY
| 400g | Plain flour |
| Pinch of salt | |
| 150g | Trex |
| 100g | Mature Cheddar cheese, finely grated |
| Beaten egg, to glaze |
Method
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
Put 25g (1oz) Trex into a roasting pan and melt in the oven for 2-3 minutes. Add the butternut squash, pepper, onion and cumin seeds (if using). Roast for 30 minutes, or until tender. Add the cherry tomatoes and set aside to cool.
Meanwhile, make the pastry. Sift the flour and salt into a large mixing bowl and rub in the Trex using your fingertips until the mixture looks like fine crumbs. Stir in the grated cheese, then add 7-8 tablespoons of chilled water. Bring the mixture together to form a soft (but not sticky) dough. Knead lightly for a few moments until smooth, then wrap and chill for 10-15 minutes.
Roll out the pastry on a lightly floured surface until it measures 35x30cm (14x12in), trimming the edges neatly. Pile the cooled vegetables down the centre third of the pastry. Sprinkle with the grated cheese and herbs. Slash the pastry on each side of the mixture at 2cm (3/4in) intervals, brush with beaten egg, then fold the strips over the filling to overlap like a plait.
Lift the plait onto a lightly greased baking sheet and brush with beaten egg. Sprinkle with sesame seeds. Transfer to the centre of the oven and bake for 25-30 minutes until golden brown.
Why not try