Veggie Share Recipe

Ingredients

( for 4 people )

300g potatoes, peeled, thinly sliced
250 g puff pastry
100g leeks, cut into rings
50 g sun-dried tomatoes with olive oil
2 celery stalks, striped
2 sweet onions, chopped
1 egg
1 pinch parsley, chopped
Extra virgin olive oil
Salt, black pepper

Preparation

Heat 50 g of olive oil in a pan and add the leek, potato, celery stalk and onion. Roast for 2 minutes, turning over high heat, then reduce the heat and cook for another 5-6 minutes. Add dried tomatoes. Continue cooking, stirring for half a minute. Turn off the stove and season with a pinch of parsley, salt and pepper. Spread the prepared vegetables in the baking dish. Thin the puff pastry with a rolling pin and cover the top of the baking dish with the dough. Pinch the edges so that the dough sticks to the container.

Brush the top and edges of the dough with beaten egg yolk. Bake in the oven at 180 degrees for about 35 minutes. Serve hot.