£1 Wonders
By Jamie Oliver
55 mins
Not Too Tricky
serves 4
About the recipe
Transform a handful of ingredients into something spectacular with my stunning veggie centrepiece. We’re talking crispy, flaky pastry filled with the most comforting flavours, complete with pops of feta and a crunchy salad. Delicious hot or cold – it’s perfect for lunch boxes and picnics.
Recipe From
Ingredients
2 cloves of garlic
3 onions
olive oil
600g carrots
1 heaped teaspoon mixed spice
1 x 400g tin of butter beans
100g feta cheese
1 x 375g pack of ready-rolled puff pastry
1 large splash of semi-skimmed milk
1 little gem lettuce
red wine vinegar
Top Tip
EASY SWAPS
Curry powder or ras el hanout would be great in place of the mixed spice.
FLAVOUR BOMBS
Mixed spice is a great investment and will last for months in a cupboard – use in marinades, dressings, broths, or as a base for curries and chillies.
Method
- Peel and finely chop the garlic and 2½ of the onions. Place in a large non-stick frying pan on a medium heat with 2 tablespoons of olive oil. Cook for 5 minutes, stirring occasionally, until soft.
- Meanwhile, grate 500g of the carrots then add to the pan along with a pinch of sea salt and black pepper and the mixed spice. Cook for 10 minutes, or until soft and sweet, stirring regularly.
- Drain and tip in the butter beans and cook for 2 minutes, stirring constantly, then use a potato masher to squash the beans and veg until everything comes together. Crumble and mix in most of the feta, then remove from the heat and leave to cool.
- Preheat the oven to 200°C/400°F/gas 6. Unroll the pastry sheet on its paper and place on a baking sheet. Pile the filling down the centre of the pastry, shaping it into a nice, thick sausage-shape. Lightly brush one of the long sides with a small splash of milk, then use the paper to fold the pastry over and press down to secure. Trim the edges and use a fork to seal the pastry together. Brush the pastry all over with the remaining milk, then use the back of a knife to very lightly score it at 2cm intervals. Bake on the bottom shelf of the oven for 25 minutes, or until golden and puffed up.
- Speed-peel the remaining carrots, peel and finely slice the reserved onion and click apart the lettuce leaves. Crumble over the remaining feta, then toss together with 3 tablespoons of oil, 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper.
- Slice the veggie roll into four, divide between warm plates and serve with the salad.
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