Vegetable Recipes - Mediterranean Suet Parcel Recipe

Ingredients

Serve 6

• 500 g/1 lb self-raising flour

• 1 teaspoon salt

• 175 g/6 oz vegetable suet

• 150 ml/1/4 pint natural yogurt

• 200 ml/7fl oz milk

• 1 egg yolk, beaten, to glaze

• Mushroom Gravy, to serve

Filling:

• 2 aubergines, thickly sliced lengthways

• 2 tablespoons olive oil

• 2 large red peppers, cored, deseeded and quartered

• 4 firm ripe tomatoes, sliced

• 12 large basil leaves

• 175 g/6 oz mozzarella cheese, thinly sliced

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Method:

1. Sift the flour and salt into a large bowl, stir in the suet and gradually work in the yogurt and milk to form a stiff dough. Knead lightly until smooth, wrap and leave to rest while preparing the filling.

2. Brush the aubergine slices with a little oil and place under a preheated hot grill for 5-6 minutes on each side until golden and tender.

3. Grill the pepper quarters, skin side up, for 6-8 minutes until blistered and blackened. Put them in a polythene bag until they are cool, then peel off the skin.

4. On a lightly floured surface, roll out the dough to a 35 cm/14 inch square. Arrange the aubergines, peppers and tomatoes, basil and cheese in layers, diagonally in the centre of the pastry, forming a 20 cm/8 inch square.

5. Dampen the edges of the pastry with a little water and draw up the 4 corners, pressing together in the middle to seal in the filling.

6. Transfer the parcel to a baking sheet, brush with the beaten egg yolk and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 30 minutes.

7. Reduce the temperature to 180°C (350°F), Gas Mark 4, and bake for a further 15 minutes until puffed up and golden. Leave to rest for 5 minutes, then serve the parcel hot, with mushroom gravy.