Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Roasted Butternut Squash & Vegetable Jalousie

Cooking time: 
15-30 minutes
Preparation time: 
10-15 minutes
  • 1 x 640g pack  Jus-Rol™ Puff Pastry ready rolled sheets  thawed 
  • 3 medium mixed coloured peppers deseeded & cut into chunks 
  • 3 medium red onions cut into wedges 
  • 8-10cherry tomatoes   
  • 1 courgette thickly sliced 
  • half butternut squash (400g) cut lengthways into 6 
  • 2 tbsp oil for drizzling 
  • A few rosemary sprigs 
  • Salt & black pepper to taste 
  • Beaten egg to glaze

Baking Tray

Parchment Paper

Pastry Brush

  • Preheat oven to 200ºC (180º for fan assisted ovens) Gas Mark 6
  • Place prepared vegetables on large baking sheet, drizzle with olive oil, and scatter with rosemary and salt & pepper to season. Roast for 15-18 minutes or until just tender. Allow to cool. Increase oven temperature to 220ºC (200º for fan assisted ovens)/ Gas Mark 7.
  • Unroll the pastry sheets and lay one on a lined baking sheet. Place the vegetables on pastry in an even layer leaving a border of approx. 1.25cm all round.
  • Fold the second pastry sheet in half down its length and using a sharp knife make cuts down the folded side, at 90º to the edge towards the opposite side, BUT leave a border of 1.2,5cm down that side and at the short ends.
  • Brush base pastry border with beaten egg, open out second pastry sheet and lay over base, press edges together, trim off with a sharp knife and knock up edges to seal well. Brush top with beaten egg and scatter over a little more rosemary. Bake for 20 -25 minutes until risen and golden brown.