Ingredients
Scale
- 1 lb carrots
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp olive oil
- 4 cloves garlic (minced)
- 2 medium shallots (finely diced)
- 1 Tbsp thyme (finely chopped)
- 1 Tbsp rosemary (finely chopped)
- 1 lb sliced mushrooms
- ½ cup breadcrumbs
- ½ tsp salt
- 2 sheets puff pastry
- 4 oz feta cheese (or dairy-free alternative)
- 1 egg (whisked)
Instructions
- Preheat oven to 425°F (218°C). Roast peeled and trimmed carrots with olive oil, salt, and pepper for 20 minutes until fork-tender. Reduce oven to 400°F (204°C).
- Sauté garlic, shallots, thyme, and rosemary in olive oil until fragrant. Add mushrooms and cook until tender.
- Blend mushroom mixture with breadcrumbs and salt until smooth; chill.
- Thaw puff pastry; merge two sheets into one rectangle.
- Spread mushroom pâté on the pastry, place carrots on top, sprinkle with feta.
- Roll up the pastry over the filling, seal edges, brush with whisked egg, score the top.
- Bake for 30-40 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Vegetarian Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg