Leftover Veggie Plait

Trying to think of something different to do with your Thanksgiving or Christmas leftovers this year? How about making a pretty pastry plait? I filled this with some thanksgiving leftovers- sautéed and roasted veggies and a smattering of cheesy for gooey goodness. Enjoy with hasselback potatoes, (reheated) roast veggies, or some cheesy gooey garlic bread, and a glass of something yummy while you relax with your favourite TV show.

Most shop bought puff pastry is vegan, gluten free puff pastry is also available in select stores- check the ingredients list to make sure, and if you are following a vegan diet, make sure to either omit the cheese in favour of nutritional yeast, or a dairy-free cheese alternative.

Ingredients
1 puff pastry sheet- use your favourite brand- vegan, gluten free, or home made.
Fill with whatever you have left over- I used some baked sweet potato, sauteéd mushrooms and shallots, a little garlic and a handful of grated cheese.

Method
Pre-heat your oven to 180°C /350°F.
Mentally divide your rolled pastry into 3 equal parts lengthways (the pastry should be in a fat rectangle shape to begin with). On each of the sides (not the middle) slice diagonal lines down towards the outside- a little like the branches of a Christmas tree- this will make your plait pattern on top.
Layer your veggies on the middle 1/3 of pastry- I did a layer of roast sweet potato, some grated cheese, then sautéed garlic, shallot, and mushrooms.
Fold the two ends inwards and bring the bottom two side slices up to form a 'U' shape to hold in the mixture. Pick the top left slice and bring over to the right, pick the top right slice and bring over to the left, repeat left, right, left right until you get to the bottom of the pastry. Place on a lightly floured piece of greaseproof/ parchment paper and place into the oven for 30mins.