Cooking time 40-45 minutes
Serves 4-6
Ingredients:
- 50g/2oz butter
- 2 parsnips, peeled, cored and cut into small chunks
- 2 carrots, peeled and cut into small chunks
- Finely grated rind and juice of 1 orange
- 200ml/7fl oz vegetable stock
- 125g/4oz shallots, peeled and halved
- 1 courgette, halved lengthways and cut into chunks
- 3 tbsp Ocean Spray Cranberry Jellied Sauce or Original Cranberry Sauce
- 1 tbsp wholegrain mustard
- 225g/8oz puff pastry, thawed if frozen
- Small handful flat leaf parsley
- Seasoning
Method:
- Preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Melt the butter in a 23cm (9in) heavy based ovenproof frying pan and fry the parsnips and carrots for 3-4 minutes. Stir in the orange rind and juice and stock and bring to the boil and simmer for 5 minutes.
- Stir in the shallots, courgette, Ocean Spray Cranberry Sauce and mustard. Simmer for 6-7 minutes or until the vegetables are tender and the stock has been absorbed. Season with salt and freshly ground black pepper.
- Roll out the pastry on a lightly floured surface to a 24cm (91/2in) circle. Remove the pan from the heat and lay the pastry over the top, tucking in the edges. Bake for 20 minutes until risen and golden. Turn out onto a serving plate and scatter with parsley to serve.
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