I haven’t tried freezing it but I don’t see why you couldn’t. I’d freeze it before baking though.

Ooh glad you like this one! I think I would assemble at home (make sure the veg and everything are completely cool before you wrap in the pastry), then transport it uncooked, and bake it when you get there :)

Hmm I think any of those options would work, but I think I would probably opt for freezing half of it before cooking (so that might mean making two smaller versions). Or it will last in the fridge for 3ish days, if you can bring yourself to eat it a few times in a row!! Of course you could just halve the recipe, but by the time you’ve gone to all the effort of making it, it seems silly to only make one tiny one.

Ahh sorry! I occasionally remake older recipes to improve them. I try to only change really old recipes that I don’t think anyone ever makes anyway haha – obviously I was wrong this time ;) Here’s the old version (though I think the new one is better!)

VEGGIE EN CROUTE

Prep time
20 mins
Cook time
30 mins
Total time
50 mins

Yield: 6

INGREDIENTS
70g fresh breadcrumbs
½ red onion, finely diced
1 clove garlic, minced
30g walnuts, chopped
1 small carrot, grated
70g cheddar cheese, grated
1 egg
½tsp dried parsley
Black pepper
250g puff pastry
2tbsp milk

INSTRUCTIONS
Heat the oven to 200°C (Gas Mark 6 / 400°F).
Prepare your filling ingredients and mix them thoroughly in a bowl – this includes the breadcrumbs, red onion, garlic, walnuts, carrot, cheese, egg, parsley and a generous amount of black pepper.
On a floured surface, roll the pastry out into a square with edges measuring approximately 15″ (it should be fairly thin). Cut the square in half to form two rectangles.
Place half of the filling mixture in a strip along the centre of each piece of pastry, leaving enough pastry at each long edge to fold over. Using a small amount of milk as glue, fold the long edges over the filling and seal along the top (you can stretch it a little further to get it over the top if needed, but don’t tear it). Press down gently to ensure it is sealed. Use a little more milk to press down the ends – they don’t need to be fully sealed, but this will stop the filling from falling out. Repeat with the second roll.
Transfer the two rolls to a lightly greased baking tray (I covered mine in baking parchment and then sprayed lightly with spray oil). Brush the remaining milk on top of each roll. Bake for around 30 minutes, or until the pastry is crispy and golden brown.

Thanks Camilla! :)