Greek Style Veggie Mince and Feta Parcels
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Greek Style Veggie Mince and Feta Parcels

with Roasted Garlic Yogurt, Zesty Spiced Chips and Salad

Cereals containing gluten

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.

Preparation Time45 minutes
Cooking time25 minutes


serving amount

1 pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

450 grams


1 sachet(s)

Roasted Spice and Herb Blend

3 unit(s)

Garlic Clove

1 unit(s)


2 unit(s)

Unconventional Plant-Based Burgers

(Contains Soya May contain Cereals containing gluten)

100 grams

Greek Style Salad Cheese

(Contains Milk)

1 unit(s)

Medium Tomato

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

30 grams


5 grams

Black Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Dressing


Nutritional information

Energy (kJ)5638 kJ
Energy (kcal)1348 kcal
Fat72.7 g
of which saturates37.6 g
Carbohydrate138.8 g
of which sugars30.6 g
Protein38.7 g
Salt3.83 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Bowl
Aluminum Foil
Medium Bowl
Small Bowl



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.