ROASTED VEGGIES AND PORK BANGERS ON FLAKY PASTRY SQUARES

Photo and recipe: Elsabie Templeton
Perfect food at the end of a hot and humid day.
Roasted-veggies-and-mediterranean-pork-bangers-on-cottage-cheese-and-flaky-pastry-squares

400 g packet of flaky pastry defrosted but cold
250 g tub of chunky cottage cheese
50 ml sweet chilli sauce
4 cups of chopped veggies of choice that is suitable for roasting (I used baby brinjals, baby fennel, red onion, red and yellow sweet peppers and celery leaves)
4 Mediterranean pork bangers already fried (left overs from last night’s dinner), cut diagonally across and warm up in microwave
balsamic glaze
Spray the veggies lightly with olive oil and roast in a suitable oven tray at 180°C until it starts getting crispy on the edges.
Between 35 – 45 minutes depending on how big the chunks are. Remove and turn the oven to 200°C.
Unroll the flaky pastry onto lightly floured surface. Roll out just enough to flatten out any creases.
Cut into shapes as desired. I cut into 4 squares. Put onto baking paper on a baking sheet.
Brush with beaten egg and bake for 20 – 30 mins depending on your oven. It must be baked through, puffed up and golden on top. Remove from oven and put one on each plate.
Mix the sweet chilli sauce into the chunky cottage cheese and spread a layer onto the middle of the pastry square.
Top with the pork banger slices and roasted veggies.
Drizzle a bit of balsamic glaze over the top and serve.