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    Goat's Cheese and Roasted Vegetable Parcels

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    Goat's Cheese and Roasted Vegetable Parcels

    You might not consider a pastry recipe to be quick, but this one really is. It makes four parcels, so either serve it when friends are coming round, or freeze two to enjoy another time.

    Ingredients

    • 200g tub Waitrose Marinated and Grilled Red and Yellow Peppers
    • 180g tub Waitrose Marinated and Grilled Artichoke Hearts
    • 100g Waitrose Spanish Sliced Black Olives (rinsed)
    • 100g pack Capricorn English Goat's Cheese, cut into 8 slices
    • 1 medium egg, beaten, to glaze
    • 375g pack Saxby's Fresh Ready Rolled Puff Pastry

    Method

    1. Preheat the oven to 220°C, gas mark 7. Cut the pastry into 4 rectangles and, on a floured surface, roll each one out into a rough 18cm square.
    2. Divide the peppers, artichokes and olives between the 4 pastry squares.
    3. Push the edges of the pastry up around the vegetables to make a rough circle. Top each parcel with 2 slices of goat's cheese and place on an oiled baking sheet.
    4. Brush the edges with beaten egg and bake for 20 minutes or until golden brown and well risen. Serve with wild rocket.

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