Ingredients
- 2 tablespoons olive oil
- 600g kumara, cubed
- 1 medium beetroot, cubed
- 1/2 bulb garlic
- 1 onion, thinly sliced
- 1 bunch asparagus, roughly chopped
- 1/2 cup cooked chickpeas
- 5 kale florets
- 1 1/2 sheets puff pastry
- 1 tablespoon So Good™ Almond Milk
- 3/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon Cajun seasoning
Method
Step 1
Brush or spray kumara, beetroot, onion, asparagus, chickpeas and kale with oil.Step 2
Place kumara, beetroot and garlic bulb on one tray. Arrange remaining vegetables on another tray.Step 3
Bake in a hot oven, 200°C, for 15 minutes removing tray with onion, asparagus, chickpeas and kale. Turn vegetables on other tray and bake a further 10-15 minutes to finish cooking sweet potato, beetroot and garlic.Step 4
Cut puff pastry into 6 even squares and arrange on lined trays. Score a 1cm edge on pastry with a knife or fork. Prick inside pastry with a fork.Step 5
Bake pastry in oven for 10 minutes.Step 6
Mash together the kumara, garlic (squeezed out of bulb) and almond milk. Stir through rest of vegetables (except kale), salt, thyme and Cajun seasoning. Fold through kale.Step 7
Divide mixture between the 6 pastry squares. Return to oven and bake for a further 10 minutes or until heated through and golden.