This year isn’t quite getting off to the fantastic start I had hoped for, as this week we have had some bad news which I wont share right now. However, I will say it has had me reaching for the carbs big time. This recipe certainly hits the spot in terms of comfort food, is relatively easy to put together (depending on your fillings) and makes a great mid-week meal. You can certainly make it into a healthier meal with a big of salad, but really… when you want comfort you dont eat sensibly!
Ingredients (serves 6)
- 1 tbs olive oil
- 1 onion, sliced
- 1 garlic clove, crushed
- 2 x 375g blocks puff pastry, thawed
- 1/3 cup (80ml) good-quality tomato pasta sauce
- 100g Primo Prosciutto, sliced
- 100g Primo Salami, sliced
- 100g Primo Ham, sliced
- 150g grated mozzarella
- 1 cup roughly torn basil leaves
- 1 egg, beaten
- 1 red capsicum, thinly sliced
- 1 zucchini, thinly sliced
- Preheat the oven to 190°C.
- Heat oil in a frypan over medium heat. Add onion and cook for 2 minutes or until soft. Add garlic and cook for a further minute. Instead of this step, I roasted the vegies under the grill until they were soft.
- Roll out 1 pastry block on a lightly floured board to 30cm x 20cm. Place on a baking tray lined with non-stick baking paper. Roll remaining pastry block until slightly larger.
- Spread the first pastry sheet with pasta sauce. Top with onion (or vegetable) mixture, then sliced meats. Scatter with mozzarella and basil, and season with salt and pepper. Brush exposed edges of the pastry with a little water, then place the second sheet on top.
- Press down to seal edges, pinching them together with your finger and thumb. Brush top of the pastry with beaten egg. Bake for 25-30 minutes or until puffed and golden.
- Cut into slices and serve with a green salad, if desired.
delicious. – June 2004, Page 137