Source: Delicious Magazine | Serves: 1 casserole | Time: 1+ hr
Changed a lot of amounts
Used regular hummus
Used different types of pans, and in turn changed how I used the pastry sheets
1 onion, cut into wedges
1 small head of #broccoli, cut into florets
1 each red and yellow #BellPeppers, deseeded and cut into chunks
1 large #eggplant, thickly sliced
2 tsp cumin
1 tbsp Tubby Olive smoked olive oil
250g plain #hummus
2 tbsp chopped fresh cilantro
1 pack ready-rolled puff pastry (2 sheets)
2 small sweet #potatoes, thinly sliced
1 egg yolk mixed with 1 tbsp almond milk, for glazing
Preheat the oven to 450 F. Mix the onion, broccoli, peppers and eggplant in a roasting tin, tossing well with the cumin seeds and the oil. Roast for 30 minutes.
Remove and mix in the hummus and coriander. Turn the oven down to 420 F.
Grease a casserole dish. Transfer 1 puff pastry sheet onto it and arrange the sweet potato slices in slightly overlapping layers to cover the pastry. Pile the roasted veggies on top of the potatoes and brush the border with the egg glaze.
Roll the remaining pastry out a little thinner. Drape over the filling, press the pastry edges together to seal and trim away any excess pastry.
Bake for 25-30 minutes, until the pastry is golden brown and puffed up.