Its the bank holiday weekend! I am very excited as we have lots of adventures planned as the boys are off Pre-School for the Whitsun half term. I am hoping the weather will improve so that we can have a BBQ or a picnic in the sunshine.
As the weather in the UK can change at the drop of hat, having the things for you need in the house for a picnic or a BBQ can be a bit of challenge especially if you buy fresh stuff and then it rains for days, what are you going to do with it? It could go to waste which is massive shame and not good for the environment at all. However, there is another way! By using Iceland and the #PowerOfFrozen, you could be ready to go on a picnic or have a BBQ at a moment’s notice.
I made my Mediterranean Roasted Vegetable Pasties using the Iceland Mediterranean Vegetables in Basil Seasoning and some frozen shortcrust pastry. Once the pastry has been defrosted and the vegetables have been cooked and cooled, these pasties can be made within an hour. They are so simple that children could help you make them once you are past the chopping bit. To complete our picnic, as well as these pasties I will take:
Thomas and Daniel love sausage rolls and cocktail sausages. Stuart and I love the spring rolls and the chicken and chorizo kebabs and we need something sweet for pudding so these Éclairs will be perfect!
- 1 Iceland Mediterranean Vegetables in Basil Seasoning, cooked according to the package instructions and cooled completely
- 1 block of shortcrust pastry. defrosted according to the package instructions
- Flour, for rolling out
- 1 egg whisked
- Salt and pepper, to taste
- Preheat the oven to 180 degrees C.
- Take the vegetables out of the basil dressing one at a time and chop into smaller pieces. Set aside until all chopped then add back into the basil dressing. Season to taste, mix well and set aside while you sort out the pastry.
- Roll out the pastry until the thickness of a £1 coin then cut out circles using a saucer for the pasties. You may need to re-roll a couple of times to get the four circles.
- Place 1 large tablespoon of vegetables in the middle of each pasty. Then brush with egg wash around the edges to seal. Put one half over the other and crimp the edges. Place on a baking tray and brush with more egg wash. Set aside and do the same with the other three.
- Bake in the oven for 30 minutes approx until the pastry is golden and crisp. Eat when warm or pack up to take on your adventure or to eat at lunchtime while at work
For more veggie BBQ/Picnic recipes using the #PowerOfFrozen please see:
Zesty Quinoa Bean Artichoke Salad By Food To Glow
Olive BBQ Flatbreads with Marinated Artichokes by The Veg Space
BBQ Waffle S’mores by Foodie Quine
I hope you have a lovely Bank holiday weekend/Whitsun break whatever you are doing. Please comment below with tales of your adventures and what food you have/will be taking with you. I look forward to reading them.
This post has been commissioned by Iceland. All opinions are my own