Home > Food > Life > TMC Recipe of the week: Leftover Veg Pastry Puff

Bought loads of veg and now it’s just sat in your fridge draw?
Stick what you can in the oven, roast it, and then whack it on some pastry (*with cheese and tomato paste). And you’ve got yourself the most delicious and nutritious meal.

A More Official Recipe…


– 1 pack Ready Rolled Puff Pastry
– 200 g Feta Cheese, crumbled
– 2 tbsps of Tomato Paste
– 1 Courgette, ribbons
– 4 Asparagus Spears, ribbons
– Handful of Mixed Baby Plum Tomatoes, halved
– Handful of Grated Cheddar Cheese
– 1 tbsp Mixed Herbs
– Salt and Pepper to taste


– Preheat oven to 180˚C
– Unroll the puff pastry sheet onto a lined baking tray. Spread tomato paste over the pastry, leaving a border of approx 1 1/2cm’s to allow the pastry to rise.
– Add and equally scatter courgettes, asparagus, baby plum tomatoes, cheddar and feta. Sprinkle mixed herbs and season.
– Bake in the oven for 20 minutes until the pastry is golden at the edges. Allow to stand for 2-3 minutes before serving.

Watch How to Make it…

The Corner Plot’s recipe for using winter veg lefties…

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