Greek Style Veggie Mince and Feta Parcels
with Roasted Garlic Yogurt, Zesty Spiced Chips and Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Puff Pastry Sheet
(Contains Cereals containing gluten)
Roasted Spice and Herb Blend
Unconventional Plant-Based Burgers
(Contains Soya May contain Cereals containing gluten)
Greek Style Salad Cheese
Greek Style Natural Yoghurt
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Baby Leaf Mix
Not included in your delivery
Olive Oil for the Dressing
Sugar for the Dressing
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half of the roasted herb and spice blend, then toss to coat. Spread out in a single layer.
TIP: Use two baking trays if necessary. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
While the chips roast, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the parcel on a baking tray until soft, 10-12 mins.
Meanwhile, zest and cut the lemon into wedges.
Break up the plant-based burgers into a large bowl and combine with the remaining roasted herb and spice blend. Crumble in the Greek style cheese, add half of the lemon zest and mix well.
Lay your pastry sheet on a large baking tray with its baking paper beneath.
Roll the mixture into a log shape roughly 20cm long and place it on one side of the pastry sheet. Use your fingers to evenly flatten.
Fold the pastry over the filling to enclose it, gently pressing down the edges with the back of a fork to seal the 3 open sides. Poke 3 holes along the top with a sharp knife. TIP: Brush the top of the pastry with a little milk if you have some.
Bake on the middle shelf of your oven until golden, 20-25 mins.
Meanwhile, cut the tomato into 1cm chunks.
To a medium bowl, squeeze in some lemon juice and add the olive oil and sugar for the dressing (see pantry for both amounts). Stir in the tomato and season with salt and pepper. Set aside for later.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin, and mash with a fork. Add the roasted garlic to a small bowl, stir in the yoghurt and add a squeeze of lemon. Season with salt and pepper.
Once your pastry parcels have been removed from the oven, drizzle over the honey, sprinkle over the sesame seeds and allow to rest for a few mins.
Just before you are ready to serve, toss the baby leaves through the salad dressing.
Sprinkle over the remaining lemon zest over the chips.
Transfer your parcels to the serving plates.
Serve with your chips and salad alongside.
Drizzle the roasted garlic yoghurt over the pastry parcel.